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Pearl Barley Risotto with Porcini Mushrooms

Pearl Barley Risotto with Porcini Mushrooms

Pearl Barley Risotto

Serves 6

3 Tbsp extra virgin olive oil (EVO)
250g button mushrooms, halved
1 onion, sliced
3 cloves garlic, finely chopped
400g Girolomoni pearl barley
2 tsp Martin Pouret traditional mustard
6 thyme sprigs
1 cup dry white wine
1 ltr Sabato chicken stock
2 cups water
150g baby silverbeet leaves, chopped
20g dried Gigante porcini , soaked in hot water
1 cup grated Parmigiano Reggiano
75g , toasted  
2 Tbsp fresh parsley, chopped
Sea salt and pepper

Heat 1 Tbsp EVO in a heavy based pan over medium heat. Add the button mushrooms and allow to brown before removing from the pan. Add the onion and garlic with the remaining EVO and sauté until the onion is beginning to go transluscent. 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 .         


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