Mushroom Barley Risotto
Ingredients: olive oil, mushrooms, carrots, garlic, dried mushrooms · 40 min cook time · 450kcal · ~₩16,250
Ingredients
15ml olive oil, 150g mushrooms, 50g carrots, 15g garlic, 20g dried mushrooms, 800ml water, 100g shiitake mushrooms, 30g shallot, 30g leek, 3g thyme, 160g pearl barley, 60ml white wine, 40g truffle cheese, 15g microgreens, 0.5ea lemon, 10ml extra virgin olive oil, 1pinch pepper
Instructions
1. Heat olive oil in a pot, add mushrooms, carrots, garlic, and onions, then sauté.
2. Add dried mushrooms and water, then simmer for 30+ minutes to create a rich mushroom stock.
3. Strain the stock into a separate container.
4. Slice shiitake mushrooms, sauté with shallots, leeks, thyme, and pearl barley in butter or oil.
5. Deglaze with white wine and gradually ladle in the mushroom stock while stirring continuously.
6. Stir in truffle cheese until melted and creamy.
7. Prepare garnish with microgreens, lemon zest, lemon juice, and extra virgin olive oil.
8. Plate the risotto, top with the seasoned microgreens, lemon zest, and a crack of pepper.
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