This recipe for barley risotto with mushrooms, truffles and truffle oil is delish!
Ingredients for 4 people:
40 grams fresh truffle
1 tsp. truffle oil
4-6 tbsp. butter
1 1/3 cup of onion, finely chopped
8 oz. Shiitake mushrooms (diced)
1 cup of pearl barley
2/3 cups of white wine
1/2 tsp. salt
1/2 tsp. black pepper
6 cups of chicken stock
1. Store your truffle(s) and barley in a sealed container in the refrigerator overnight. This will infuse the barley with the truffle aroma.
2. Heat butter in deep skillet until melted and foam subsides. Sautee onions in butter until translucent but not browned (about 7 minutes). Stir in mushrooms and cook until softened. Reduce heat to medium-low. Add barley and stir to coat with butter. Add salt, pepper, and wine, stirring until liquid is absorbed.
3. Meanwhile, warm stock in a saucepan. Add 2 cups of stock to barley, simmering and stirring until liquid is almost completely absorbed. Add the remaining stock 1/2 cup at a time in the same fashion. Barley needs 45-60 min. of cooking to become tender. If you run out of stock before barley is cooked, finish cooking with hot water.
4. Stir in the truffle oil and plate the risotto. Shave truffle with a mandolin and serve on top of risotto.