Mushroom Barley Risotto

Jl. Penestanan, Sayan, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571

Italian style porridge.


This Recipe Serves 5

2 cups Barley rice (soaked over night)

30 - 50 gr Dried porcini mushrooms

500 gr Fresh champignons (feel free to mix with oyster/portobello or any other seasonal mushrooms)

2 - 3 pcs Onions

3 - 4 cloves Garlic

Coconut cream

Vegetable stock


Bay leaves


Salt and pepper

Truffle oil for serving



  • 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.



  • 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.



  • 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.



  • 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.



Add the risotto on individual plates, add a dash of truffle oil on top, a bit of pepper from the pepper mill and some finely chopped parsley before serving.

Chef's Tip

  • If you can find buckwheat (not green raw, but dark and roasted), add a couple Tbsp when simmering your stock and 1 tbsp when starting to cook your rice. It will make stock richer and add the nice texture to risotto.
  • Both the mushrooms and the stock can be prepared a day ahead which will make it easier on the actual day of the risotto preparation. In this case, just heat both up a bit ahead of time of your actual risotto preparation.
  • This recipe was adopted for a Barley rice on purpose, Barley is not used originallY for a classic Risotto. It gives flexibility in storing and reheating this Risotto once it was cooked. You can even freeze it in a portion size and reheat with a bit of vegetable stock and coconut cream.
  • The Restaurant

    My Bella By Sage

    Beautiful design & Delicious vegan food that does not taste like vegan at all

    View on maps

    The Chef


    Satrio Adi Guna

    Lorem ipsum dolor sit amet, consectetur adipiscing elit. 

    More From This Restaurant

    Similar Recipes


    Sign up for the Spiciest and Hottest News! Do not miss a Thing!

    Get a free Sample of Cocobeli Book.