Barley Mushroom Risotto | How to make Risotto

Ingredients

Instructions

1. 1

   Boil a litre of water in a medium saucepan. Cover and simmer on a low flame while you make the risotto.
2. 2

   Rinse and parboil the barley in a saucepan on high heat for 10 - 15 minutes. Use double the quantity of water. Drain and save 1 cup of the water.
3. 3

   In a saucepan, heat the olive oil with 1 tbsp butter. Add the onions and garlic and sauté. Add one cup of mushrooms, season well with salt and pepper and cook further.
4. 4

   Add the barley and toast for 2 mins. Add the wine and allow to evaporate.
5. 5

   Add a cup of hot water and ½ cup of the barley water and cook the barley, covered, on a high flame, stirring occasionally. As the water gets soaked, add the remaining barley water and more hot water. After 15 minutes, the barley should be cooked 3/4th of the way. The barley should be al dente (soft with a bite). Remove the lid and cook.
6. 6

   In the meantime, in another pan, sauté the remaining mushroom with some garlic and parsley till brown. Keep aside
7. 7

   Once the rice is cooked, stir in the mushrooms.
8. 8

   Take off heat and stir in the remaining butter, parmesan. Garnish with some parsley. Allow to stand for 2-3 mins and serve hot.