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!