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Mixed Mushroom and Barley Risotto

  • Steps
  • Ingredients

Steps

  • Bring 1 litre of water to the boil in a saucepan. Add the dried mushrooms, pearl barley and thyme and season well with salt. Reduce the heat to a steady simmer and cook for 15 minutes until the barley is just tender. Strain, reserving the barley and stock separately.
  • Heat the butter and olive oil in a large frying pan over medium heat. Add the onion and garlic and cook until soft and starting to caramelise. Tear three quarters of the mushrooms into pieces and add to the frying pan. Cook, stirring regularly, for 2−3 minutes or until the mushrooms begin to soften. Add the barley and enough of the stock to almost cover the mushrooms. Simmer for 2−3 minutes until the mushrooms are cooked and the liquid has reduced and thickened. Add the cream and simmer until heated through.
  • Remove from the heat, stir through the parmesan, remaining mushrooms and season to taste. Spoon into bowls and top with rocket. Serve with lemon wedges.