Barley Risotto with Mushrooms

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!