Barley Mushroom Risotto

Ingredients

• 500 g mixed mushrooms (e.g., enoki, shiitake, porcini, oyster shiitake)
• 2 small thyme sprigs
• 1 onion
• 1 Garlic clove
• 3 tbsp butter
• 2 tbsp olive oil
• 250 g pearl barley
• 1 bay leaf
• 120 ml dry white wine
• 800 ml vegetable stock
• 100 g grated Pecorino
• 1 tsp aged balsamic vinegar
• thyme (for garnish)

Instructions

1. 1.

   Clean the mushrooms and cut them into smaller pieces according to size. Rinse the thyme, shake it dry, and pluck the leaves from the stems. Peel and finely dice the onion and garlic.

2. 2.

   Heat 2 tbsp butter in a pot and sauté the mushrooms for about 5 minutes. Remove them, heat the oil, and sauté the onion and garlic cubes. Add the pearl barley, bay leaf, and thyme and cook together for about 2 minutes. Deglaze with wine, let it evaporate, then add some stock. Simmer gently for about 12 minutes, adding more stock as needed when the liquid is absorbed.

3. 3.

   Fold the mushrooms back in with the remaining butter and roughly half of the cheese. Season with salt, pepper, and balsamic vinegar, then serve on plates. Garnish with thyme and the remaining cheese.