Barley Risotto with Mushrooms
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
Peel and small dice 2 shallots
Trim and cut 50 g of oyster mushrooms into bite-size pieces
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 vegetable oil to a frying pan over medium heat
Add the bulbs from ¼ bunch of wild garlic
Add the oyster mushrooms
Add 50 g of scarlet elf cup mushrooms and stir. Cook until the mushrooms are slightly soft
Season with black pepper and salt to taste
Add 1 tbsp of butter
Brush the mushrooms with the melted butter using 2 sprigs of ground ivy
Cut ¼ bunch of wild garlic into the pan and stir. Remove from the heat. The sautéed wild mushrooms are ready
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
Add ¼ of the mushrooms on top
Garnish with chickweed, shepherd's purse, ground ivy, and any other edible flowers to taste
Finish with parmesan cheese and drizzle with olive oil to taste. The barley & mushroom risotto is ready
Enjoy this delicious meal!
Yield 4 people
Parmesan Cheeseto taste
Olive Oilto drizzle
Ground Ivyto garnish
Shepherd's Purseto garnish
Edible Flowerto garnish
Pearl Barley1 cup
White Wine½ cup
Mushroom Stock2¼ cup
Grated Parmesan Cheese½ cup
Olive Oil3 tbsp
Wild Garlic¼ bunch
Oyster Mushroom50 g
Scarlet Elf Cup Mushroom50 g
Vegetable Oil1 tbsp
Wild Garlic¼ bunch
Ground Ivy2 sprigs
Black Pepperto taste