The barley risotto with mushrooms, chestnuts, and truffle is a rich and tasty main dish to enjoy with a good new wine on cool autumn evenings. The barley risotto is a ‘risotto’ made with pearl barley instead of rice. Hulled barley can also be used, but it will have longer cooking times, making it more suitable for soups and stews. Barley is a plant belonging to the grass family with anti-inflammatory and remineralizing properties, and the decoction is also great for sore throats. Barley was the food of Roman gladiators as it is energizing and nutritious. Try also the barley risotto with pumpkin, radicchio, and speck.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz mushrooms
- 1/2 onion
- 2 tbsps extra virgin olive oil
- 10 boiled chestnuts
- 2 3/4 cups vegetable broth
- salt
- pepper
- to taste truffle
- 1 3/4 oz grated Parmesan cheese
- 1 tbsp extra virgin olive oil (for mixing)
Tools
- 1 Pan
- 1 Knife
- 1 Strainer
Steps
Rinse the barley under cold running water.
Prepare the vegetable broth and let it boil for 20 minutes.
Meanwhile, clean the mushrooms well and cut them into not too small pieces.
Chop the onion and add it to a pan with the oil.
Let it wilt over low heat for 2 minutes, then add the mushrooms and let them flavor for 1 minute.Add the well-drained barley and the chestnuts.
Adjust with salt and pepper.
Cover with the broth, about 2 cups, and cook for about 30 minutes.
Cover with a lid and stir occasionally.If necessary, add more broth, but little by little.
When the barley risotto is cooked, off the heat, add the truffle, oil, and Parmesan.
Mix well and serve immediately.
Tips
The soup can be stored in the refrigerator for 2 days without having cooked the barley inside.
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