Barley Risotto

35m

In Italy, risotto. In Poland, kaszotto! "Kasza" means groats, so "kaszotto" is a risotto made of pearl barley. A great side dish for light meat and vegetarian dishes!

Many types of groats are used in Poland. It is one of the main ingredients when it comes to our Polish cuisine.

I have joined two countries with this dish. I love Italy and Italian cuisine, and that's where I got my inspiration.

Peel and roughly chop 2 garlic cloves
Peel and small dice 2 shallots
Add 3 tbsp of olive oil to a heavy-bottom pot over medium-low heat
Add the shallot and the garlic. Sweat them until translucent, stirring occasionally
Add 1 cup of pearl barley and toast until the groats are glassy
Add ½ cup of white wine and reduce until it has almost fully evaporated
Add 2¼ cups of mushroom stock and salt to taste. Bring to a boil, reduce the heat to low, and cover the pot. Simmer for 25m to cook the pearl barley while maintaining its texture
Add 1 tbsp of butter to the barley risotto
Add ½ cup of grated parmesan cheese
Adjust the salt to taste
Cut ¼ bunch of wild garlic into the pot and stir to combine
Scoop ¼ of the barley risotto into each bowl
The barley risotto is ready. Enjoy!