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Barley Risotto with Mushrooms
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Piotr Ciemny

Piotr Ciemny

Barley Risotto with Mushrooms

55m

In Italy, risotto. In Poland, kaszotto! "Kasza" means groats, so "kaszotto" is a risotto made of pearl barley.

If you can't find the scarlet elf cup mushroom, substitute with any other mushroom you enjoy!

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.

You will find interesting looking mushrooms in the recipe—scarlet elf cup and oyster mushroom—, which were found in the forest where I cook this dish.

Of course, I will add wild herbs to the kaszotto, and this is how we will cook a dish that connects Poland and Italy!

  • Peel and roughly chop 2 garlic cloves

    Step 0
  • Peel and small dice 2 shallots

    Step 1
  • Trim and cut 50 g of oyster mushrooms into bite-size pieces

    Step 2
  • Add 3 tbsp of olive oil to a heavy-bottom pot over medium-low heat

    Step 3
  • Add the shallot and the garlic. Sweat them until translucent, stirring occasionally

    Step 4
  • Add 1 cup of pearl barley and toast until the groats are glassy

    Step 5
  • Add ½ cup of white wine and reduce until it has almost fully evaporated

    Step 6
  • 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

    Step 7
  • Add 1 tbsp of vegetable oil to a frying pan over medium heat

    Step 8
  • Add the bulbs from ¼ bunch of wild garlic

    Step 9
  • Add the oyster mushrooms

    Step 10
  • Add 50 g of scarlet elf cup mushrooms and stir. Cook until the mushrooms are slightly soft

    Step 11
  • Season with black pepper and salt to taste

    Step 12
  • Add 1 tbsp of butter

    Step 13
  • Brush the mushrooms with the melted butter using 2 sprigs of ground ivy

    Step 14
  • Cut ¼ bunch of wild garlic into the pan and stir. Remove from the heat. The sautéed wild mushrooms are ready

    Step 15
  • Add 1 tbsp of butter to the barley risotto

    Step 16
  • Add ½ cup of grated parmesan cheese

    Step 17
  • Adjust the salt to taste

    Step 18
  • Cut ¼ bunch of wild garlic into the pot and stir to combine

    Step 19
  • Scoop ¼ of the barley risotto into each bowl

    Step 20
  • Add ¼ of the mushrooms on top

    Step 21
  • Garnish with chickweed, shepherd's purse, ground ivy, and any other edible flowers to taste

    Step 22
  • Finish with parmesan cheese and drizzle with olive oil to taste. The barley & mushroom risotto is ready

    Step 23
  • Enjoy this delicious meal!

    Step 24

Yield 4 people

  • Parmesan Cheese

    Parmesan Cheese

    to taste
  • Olive Oil

    Olive Oil

    to drizzle
  • Chickweed

    Chickweed

    to garnish
  • Ground Ivy

    Ground Ivy

    to garnish
  • Shepherd's Purse

    Shepherd's Purse

    to garnish
  • Edible Flower

    Edible Flower

    to garnish

Barley Risotto

  • Pearl Barley

    Pearl Barley

    1 cup
  • White Wine

    White Wine

    ½ cup
  • Mushroom Stock

    Mushroom Stock

    2¼ cup
  • Parmesan Cheese

    Grated Parmesan Cheese

    ½ cup
  • Olive Oil

    Olive Oil

    3 tbsp
  • Butter

    Butter

    1 tbsp
  • Shallot

    Shallot

    2
  • Garlic

    Garlic

    2 cloves
  • Salt

    Salt

    to taste
  • Wild Garlic

    Wild Garlic

    ¼ bunch

Sautéed Wild Mushrooms

  • Oyster Mushroom

    Oyster Mushroom

    50 g
  • Scarlet Elf Cup Mushroom

    Scarlet Elf Cup Mushroom

    50 g
  • Vegetable Oil

    Vegetable Oil

    1 tbsp
  • Butter

    Butter

    1 tbsp
  • Wild Garlic

    Wild Garlic

    ¼ bunch
  • Ground Ivy

    Ground Ivy

    2 sprigs
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste

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