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- Roasted Mushroom StockCook preparation
Porcini & Pearl Barley Risotto
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Step 1 of 4
1 of 4
Brown mushrooms in batches with half the oil; reserve half for the finish.
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What you are cooking with
- 250 g Pearl barley
- 700 g Mixed mushrooms, sliced
- 120 g Onion, finely diced
- 12 g Garlic, minced
- 1.2 L Roasted Mushroom Stock
- 50 ml Olive oil
- 20 g Parsley
- 15 ml Lemon juice
- 4 g Salt