Wild Mushroom and Pearl Barley Risotto with Truffle Cream Cheese

 

INGREDIENT

QTY

UNIT

Barley

1

Cup

Chopped garlic

1

Tea spoon

Butter

1

Tea spoon

Dry Porcini Mushroom

10

gms

Dry Shitake Mushroom

10

gms

Porcini Mushroom Powder

1

Tea spoon

Olive Oil

2

Tea spoon

Salt

To taste

Black Pepper

To taste

CAARA Truffle Cream Cheese

40

gms

Parmesan Cheese Grated

2

Tea spoon

Vegetable Stock

2

Cup

 

METHOD

  1.  For the stock: Take a saucepan on medium heat. Add 1 liter water, leeks (50gms), celery (50 gms), onion (150gms) thyme (5gms) and carrot (50gms).

  2.  Let it be reduced by half. Take it off the heat and let it cool.

  3. Soak the dry mushrooms in 1 cup of warm water for 10 minutes, once rehydrated, cut lengthwise.

  4. For porcini powder : dehydrate the porcini mushroom in the oven at 60C for 20 minutes then place your dehydrated mushrooms into a food processor or blender to make a fine powder.

  5. Soak the barley in 2 cups of warm water for 10 minutes.

  6. On a pan in medium heat, add olive oil, chopped garlic and sauté until light brown.

  7. Add soaked sliced mushrooms and thyme and cook for 3-5 minutes until the water evaporates.

  8. Take another pan, add olive oil and chopped garlic. Sauté for 2-3 minutes then add soaked barley and mushroom powder. Sauté it well then add stock in 4 batches of half a cup each. The barley will take about 20 minutes to cook.

  9. When the stock evaporates and the barley is cooked, add the sautéed mushroom mix.

  10. Finish the dish by taking the pan off the heat and adding butter and grated parmesan cheese.

  11. On a pasta plate, dish out the barley risotto and garnish with truffle cream cheese, fresh thyme leaves.

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