Pearl Barley Risotto with Porcini Mushrooms
250g brown button mushrooms, halved
1 onion, sliced
3 cloves garlic, finely chopped
6 thyme sprigs
1 cup dry white wine
2 cups water
150g baby silverbeet leaves, chopped
20g dried, soaked in hot water
1 cup grated
2 Tbsp fresh parsley, chopped
Sea salt and pepper
Brown button mushrooms for 4 minutes in 1 Tbsp EVO and remove from pan.
Sauté onion and garlic in remaining EVO for 4 minutes then add pearl barley, mustard and fresh thyme sprigs. Cook a further 3 minutes. Deglaze pan with wine.
Add the chicken stock and water and season. Place the lid on pan and cook for 30 minutes or until barley is al dente. Stir in silverbeet, button mushrooms, soaked porcini and porcini liquid. Cook a further 5 minutes. Add Parmigiano Reggiano and half the toasted walnuts. Season and serve with remaining walnuts, extra Parmigiano and parsley.
Optional: drizzle with Mas Portell truffle oil.
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