Step-by-Step Guide to Prepare Quick Pearl Barley Mushroom Risotto

Pearl Barley Mushroom Risotto.

Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pearl barley mushroom risotto. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Pearl Barley Mushroom Risotto is one of the most favored of recent trending foods on earth. It's easy, it is fast, it tastes yummy. It's enjoyed by millions daily. They're fine and they look wonderful. Pearl Barley Mushroom Risotto is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook pearl barley mushroom risotto using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pearl Barley Mushroom Risotto:

1. {Get of pearl barley,.
2. {Take of onion, diced finely,.
3. {Prepare of large cloves garlic, sliced very finely,.
4. {Prepare of fresh parsley leaves, roughly chopped, few as garnish,.
5. {Prepare of dried Porchini mushrooms, larger broken to smaller pieces,.
6. {Get of boiling water with 1/2 cube vegetable stock,.
7. {Take of glug of white wine (optional),.
8. {Take of Sea salt and cracked black pepper to season,.
9. {Get of vegetable oil,.
10. {Take of salted butter.
11. {Take of Parmesan cheese, to grate over.

Steps to make Pearl Barley Mushroom Risotto:

1. Add oil to a large saucepan and warm over a medium heat. Add the onions and a good grind of black pepper and softly cook them until translucent, stirring occasionally, this will take around 6-8 minutes. Add in a good pinch of salt and the garlic and fry for 10-15 seconds until fragrant..
2. Add the pearl barley and the white wine and combine everything together well, fry for around a minute whilst stirring to evaporate off the alcohol a little. Add in the dried mushrooms and pour in half a pint of stock (250ml) and stir. Once the stock has almost reduced, pour in another 250ml. Continue to simmer over a medium heat, stirring occasionally..
3. Continue this process of reducing down the stock and then adding another 250ml stock until the pearl barley is tender and cooked but still with a gentle bite to it. Right towards the end you may need to turn down the heat a smidge so the liquid reduces slower. Remove from the heat and add in most of the chopped parsley reserving a little as garnish. Add in the butter and gently stir through, to make the risotto beautifully creamy..
4. Serve up and garnish with more fresh parsley, salt and pepper to taste and a grating of quality Parmigianino Reggiano cheese. Enjoy! :).

So that is going to wrap it up for this special food pearl barley mushroom risotto recipe. Thanks so much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!