Mushroom Barley Risotto

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

Italian style porridge.

Ingredients

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

Parsley

Bay leaves

Rosemary/Thyme

Salt and pepper

Truffle oil for serving

Direction

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.

 

Serves

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.
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