Barley Risotto with Porcini Mushrooms

Ingredients

• 1 onion
• 1 red chili pepper
• 600 g porcini mushrooms
• 3 tbsp olive oil
• 250 g pearl barley
• 1 l vegetable broth
• Salt
• Pepper
• 2 sprigs thyme
• 2 tbsp butter
• 50 g grated Parmesan (or Pecorino)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and finely dice the onion. Wash, halve, deseed, and finely chop the chili pepper. Clean the porcini mushrooms and leave whole or cut into pieces depending on size. Heat 2 tbsp oil in a pot and sauté the mushrooms for 2 minutes; remove them. Add the remaining oil to the pot and cook the onions and chili over medium heat until translucent. Add the barley, then deglaze with about 250 ml vegetable broth. Season with salt and pepper.

2. 2.

   Stir regularly, allowing the liquid to evaporate and adding more broth as needed, until the barley is creamy and slightly al dente (about 30 minutes). Meanwhile wash, dry, shake off excess water, and chop the thyme. During the last five minutes add the mushrooms and thyme to the risotto.

3. 3.

   Finally stir in butter and Parmesan, then season with salt, lemon juice, and pepper to taste.