Mushroom Barley Risotto

DIRECTIONS STOCK PREPARATION:

• To get 2-3 liters of stock use 30-50gr of dried porcini mushrooms, soak them in plenty of cold water for 2-3 minutes, then wash them to get rid of any sand.
• Then, put the mushrooms in a pot with about 3,5 liters of cold clean water, add 2-3 bay leafs, 10 peppercorns, 2 medium sized onions cut in half and 1/2 a head of garlic.
• Bring the water to boiling point, then reduce the heat and simmer for 1-2 hours without a lid (this will reduce the water volume by 1/4-1/3). 20 minutes before the end, add a bunch of parsley stalks, some rosemary and/or thyme.
• Let the broth cool down, take out all the mushrooms by straining everything through a cheesecloth and remove the herbs and peppercorns etc. from the mushrooms. Discard the bottom of the broth in the pot as it might contain sand.

FOR MUSHROOM MIXTURE:

• In parallel to preparing your risotto, or even a day ahead, cut champignons (or mix mushrooms) in slices. Sauté them in a pan with olive oil, herbs and salt until all the water is evaporated. Add some chopped garlic (1-2 cloves depending on your liking), 1 tbs lemon juice and a dash of coconut cream at the end.
• Cut the porcini mushrooms from stock you had set aside into small pieces and add them to the mushrooms. Season with salt & pepper.

RISOTTO PREPARATION:

• Soak Barley rice over night, or at least 4 hours in water. In a heavy bottom pan and on very low heat, sauté 2-3 chopped onions with oil and salt for 7-10 minutes until they become very soft and start to brake.
• At this point make sure there is enough oil in the pan- the onions should be covered in fat. If not - add more oil.
• Your vegetable stock should be hot, slowly simmering close by.
• Next put the heat on medium, add the 2 cups of rice + add a 1 Tbsp of buckwheat to it. Cook the rice always stirring for 2-4 minutes, until the onions starts to be golden-brown. At this point add 2-3 cloves of chopped garlic, cook for an extra 30 seconds (not more than 1 min) and add 1-2 cup hot stock with 1 Tbsp of lemon juice (it should come to rapid boiling), keep stirring and lower the heat once the stock evaporated.
• At this stage, add some hot stock to cover the rice and continue to cook your risotto, constantly stirring. This will help to extract starch.
• Try to keep that glutinous porridge-like texture, adding hot stock little by little as the stock gets absorbed and always stirring.

FINAL STAGE OF PREPARATION:

• When the Barley rice is al-dente, add your mushroom mixture, and keep adding some stock and cook while stirring for another 2-3 minutes. Next add some coconut cream, 1 Tbsp of soy sauce (or soy mushroom sauce – optional)
• Mix everything together and turn off the heat. Let the risotto sit for 3-4 minutes. Taste for seasoning.