The beauty of using pearl barley in this risotto is that it doesn’t get stodgy but remains nice and chewy.
Manu Feildel, Chef and Chasseur Brand Ambassador
- 240g pearl barley
- 4 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 handful of parsley, finely chopped
- 150ml white wine
- 100ml extra virgin olive oil
- Salt & Pepper
- 80g butter
- 4 tbsp Parmigiano Reggiano, grated
- 1L chicken stock
- 400g assorted mushrooms (morels, chanterelles, oysters, shimijis, enokis, chestnuts), washed and cut to bite size
In a casserole on a medium heat add half the olive oil and shallots and cook gently.
Add the pearl barley and stir for 3 minutes until it heats up and is glazed in the oil.
Pour in the wine and reduce by two thirds. Season with salt and pepper, then slowly add the chicken stock over the period of half an hour until the pearl barley is cooked.
Heat a frying pan on medium heat and add the remaining olive oil and mushrooms and cook until golden brown. Add garlic and parsley and cook for another minute.
Add the mushrooms to the pearl barley, check the seasoning and finish by stirring in the parmesan and butter. Bon appétit!
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