Servings:
4
Prep time:
20
Cooking time:
45
INGREDIENTS
- -280g pearl barley
- -50g Pecorino cheese
- -2 spring onions
- -30g dried Shiitake mushrooms
- -1 clove of garlic
- -1 saffron bag
- -1,5 liters vegetable stock
- - ½ glass of white wine
- -3 tablespoons extra virgin olive oil
- -1 teaspoon butter or spalmolio
- -salt
INSTRUCTIONS
- Slice the white part of the spring onion; cut about two tablespoons of the green part into slices and keep them on a side.
- In a pan, sauté the spring onions with the oil and the minced garlic for 5 minutes. Then, add the minced mushrooms, the barley, and toast it a little bit. It’s time to steam with some wine; once it’s faded, pour a couple spoonfuls of vegetable stock and keep cooking like a regular risotto. When it’s almost done, combine the saffron and add salt if needed. Remove the soup from the heat when it’s al dente and not too dry.
- Make it creamier using butter or spalmolio and Pecorino cheese, distribute it into the serving plates and decorate each portion with the green part of the spring onion.
