Barley & Mushroom Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Clean and slice all mushrooms. Dice the onion and mince the garlic.

2. 2

   Sauté Vegetables

   In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent.

3. 3

   Cook Mushrooms

   Add the sliced shiitake, crimini, and oyster mushrooms to the pot. Cook for about 5-7 minutes until they are soft.

4. 4

   Add Barley

   Stir in the pearled barley and cook for 1-2 minutes until it is slightly toasted.

5. 5

   Add Broth Gradually

   Pour in the vegetable broth, one cup at a time, stirring frequently. Wait for the liquid to be absorbed before adding more broth. Continue this process until the barley is creamy and tender, about 30-35 minutes.

6. 6

   Finish the Risotto

   Once the barley is cooked, stir in the Grana Padano cheese. Season with salt and black pepper to taste. Drizzle with white truffle oil before serving.

7. 7

   Serve

   Spoon the risotto into bowls and garnish with additional cheese and a drizzle of truffle oil if desired.