Risotto with Pearl Barley and Morel Mushrooms (vegan)

Ingredients

• 20 g dried morel mushrooms
• 100 ml dry sherry
• 3 shallots
• 3 Garlic cloves
• 800 ml vegetable broth
• 6 tbsp Olive oil
• 300 g pearl barley
• 100 ml dry white wine (vegan)
• Salt
• pepper (ground)
• 2 Spring Onions
• fresh chervil (for garnish)

Instructions

1. 1.

   Soak the morels in sherry for about 20 minutes. Drain them in a sieve and catch the sherry under the sieve. If any large morels need to be halved, inspect them on sand. Let them drain on kitchen paper. Filter the sherry through kitchen paper.

2. 2.

   Peel and finely dice the shallots and garlic. Bring the vegetable broth to a boil. Heat the olive oil in a pot, add the shallots and garlic, and stir until translucent. Add the morels and pearl barley and sauté briefly. Deglaze with white wine and sherry, then simmer until the barley has almost fully absorbed the liquid. Season with salt and pepper. Cover the barley with broth and cook over medium heat, stirring for 20‑25 minutes. Occasionally add more broth as liquid evaporates. Do not add broth toward the end of cooking; the broth should be nearly fully absorbed and the pearl barley still have a slight bite.

3. 3.

   Meanwhile trim and wash the spring onions, cutting them into small rings. Stir them into the finished risotto, serve in deep bowls, and garnish with fresh chervil.