|Chopped garlic||1||Tea spoon|
|Dry Porcini Mushroom||10||gms|
|Dry Shitake Mushroom||10||gms|
|Porcini Mushroom Powder||1||Tea spoon|
|Olive Oil||2||Tea spoon|
|Black Pepper||To taste|
|CAARA Truffle Cream Cheese||40||gms|
|Parmesan Cheese Grated||2||Tea spoon|
- 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).
- Let it be reduced by half. Take it off the heat and let it cool.
- Soak the dry mushrooms in 1 cup of warm water for 10 minutes, once rehydrated, cut lengthwise.
- 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.
- Soak the barley in 2 cups of warm water for 10 minutes.
- On a pan in medium heat, add olive oil, chopped garlic and sauté until light brown.
- Add soaked sliced mushrooms and thyme and cook for 3-5 minutes until the water evaporates.
- 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.
- When the stock evaporates and the barley is cooked, add the sautéed mushroom mix.
- Finish the dish by taking the pan off the heat and adding butter and grated parmesan cheese.
- On a pasta plate, dish out the barley risotto and garnish with truffle cream cheese, fresh thyme leaves.
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