Ingredients
For the risotto
- Mixed dried mushrooms |30g|
- Olive oil |2 tbsp|
- Onion |1| very finely chopped
- Chestnut mushrooms |200g| finely chopped
- Garlic cloves |2| grated
- Pearl barley |150g|
- White wine |150ml|
- Miso |1.5 tbsp|
- Parmesan |30g| grated, (option for plant-based)
- Chives |½ bunch| finely chopped and separated into two equal portions
- Chanterelle mushrooms |250g| cleaned
- Sea salt & black pepper
Serving suggestions
- More chopped chives
- Herb oil
- Creme fraiche | | dollop
Ingredients
For the salad
Method
Make mushroom stock
- Add the dried mushrooms to a pan and cover with 700ml cold water
- Bring to the boil
- Once boiling turn the heat off and cover with a lid to infuse
- After 45 mins, drain the stock and place back in the pan set over a very low heat
- Either discard the hydrated mushrooms or chop very finely and stir through the risotto at the end
Start the risotto
- Add a drizzle of oil to a saucepan
- Add the onion, chestnut mushrooms and garlic and cook until soft
- Stir through barley and toast for a minute or two then deglaze with wine and let it reduce until almost completely reduced
Cook gently
- Add warm stock a few ladles at a time, stirring occasionally, until the barley is tender and creamy (35–40 minutes)
- Traditionally you’d do this a ladle at a time and stir constantly but if you’re cooking it for 40 minutes that’s a lot of faff
Sauté the mushrooms
- Heat a knob of butter in a frying pan over a high heat
- Add mushrooms and cook until golden
- Stir through a pinch of salt, pepper and one of the chive portions
Finish & serve
- Back to the risotto - stir through the miso, parmesan (if using), and the remaining chives
- You should have a nice loose consistency
- Taste and season
- Spoon into bowls and top with the chantarelles
Method
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triple-mushroom-barley-risotto