Monday, 31 March 2014

Barley risotto with yellowfoot mushrooms and fresh garlic

A bit of experiment here; I wanted to make a risotto but using barley, because I still had lots from the barley casserole. I used too the mushrooms I picked and dried in autumn; yellowfoot.
Turn out really good recipe so I decided to share it with you!

Serves for 2


  • 1,5 dl broken barley
  • 10 fresh garlic
  • 4 shallots
  • Dried mushrooms, bit more of half a mug
  • knob of butter
  • Parmesan cheese
  • 1,5L vegetable broth
  • salt and pepper


Start rehydrate the mushrooms with hot water and let it rest for 10 min. Meanwhile in a big sauce pan, add the butter and the finely chopped shallots and saute. When they change colour add the mushrooms and the fresh garlic chopped saute for 2-3 min.

Meanwhile your broth has to be ready and boiling.
Add the barley, mix all together and add the broth, slowly till everything gets soaked, from now on is a labour intensive process, you have to keep stirring with a wooden spoon and when the broth gets sucked, add a bit more. this process takes 20-25minutes.
When you have the barley at your desire taste, grate the Parmesan, give it a last stir and it is ready to be served!

Enjoy it!
Mr South

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