Barley And Wild Mushroom Risotto
|Dried mushrooms||1 Ounce|
|Warm water||500 Milliliter (2 Cup)|
|Olive oil||1 Tablespoon (15 Milliliter)|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Pearl barley||1 Cup (16 tbs)|
|Dry white wine/Stock||1 Cup (16 tbs)|
|Chicken stock/110 ounce time chicken broth plus water||6 Cup (96 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
Soak mushrooms in warm water for 30 minutes.
Strain liquid through a few layers of paper towels and reserve.
Rinse mushrooms in cold water and chop.
Heat oil in large non-stick saucepan.
Add onion and garlic and cook gently until tender and fragrant.
Add barley and coat well with onion mixture.
Add mushrooms and combine.
Stirring constantly, add wine.
Cook on medium heat until wine has evaporated or been absorbed by barley.
Add mushroom liquid and cook, stirring occasionally, until it has been absorbed.
Start adding hot chicken stock 1 cup/250 mL at a time, stirring often, over medium heat.
Do not add the next batch of liquid until barley is almost dry again.
When barley is tender, after about 30 to 40 minutes, stop adding stock, whether it has all been used or not.
Add salt and pepper to taste.
Stir in cheese and parsley and serve immediately.