Pearl Barley Risotto

Method

1. Soak the barley in overnight in cold water, otherwise in hot water for one hour.
2. Soak the dried mushrooms in 50ml (5 fl oz) warm water
3. Place the leek, carrot, celery, bayleaf, garlic and peppercorns in a medium sized pan and fill 3/4 with cold water. You can add other vegetable stock ingredients such as parsley stalks and parsnip peelings, add a pinch of salt and bring to the boil. When the stock is boiling cover and simmer for about 30 mins or so.
4. You can skip this step altogether and make a stock from boullion or similar. You will need approx 1 litre (follow the instructions on the packet).
5. Heat the olive oil in a large pan or wok and gently fry the onion for 4 minutes.
6. Drain the soaked pearl barley, and add it with the tarragon to the onions. Stir until coated with the oil.
7. Cut the mushrooms in to pieces, using scissors or a knife and add them to the with their juice. Start adding the stock, a
8. couple of ladles at a time.
9. As soon as the stock is absorbed, add more hot stock. When you have used up approximately 3/4 of the stock add the fresh sliced mushrooms to the pan and stir.
10. Continue adding until all the stock has been used up or until the barley is soft and creamy (about 45 minutes).
11. Taste, and season as required. Top with grated Parmesan cheese if desired.
12. Serve with a green salad and some crusty bread.

Ingredients

• 175 grams Pearl Barley
• 12 grams dried mushrooms
• 1 carrot
• 1 stick of celery
• 1 green part of a leek, chopped
• 1 clove of garlic
• 1 bay leaf
• 10 peppercorns
• 1 pinch of salt
• 1 tablespoon of olive oil
• 1 medium onion, finely chopped
• 1 teaspoon of tarragon (fresh if possible, otherwise dried)
• 200 grams fresh mushrooms, sliced