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    Mushroom Pearl Barley Risotto

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    Mushroom Pearl Barley Risotto

    Layer upon layer of subtle earthy notes

    • Preparation time: 20 minutes
    • Cooking time: 55 minutes to 60 minutes
    • Total time: 1 hour 15 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • 200g smoked bacon rashers
    • 2 small onions
    • 4 tbsp extra virgin olive oil
    • 2 carrots
    • 2 celery sticks
    • 150g shiitake mushrooms, stalks removed
    • 200g chestnut mushrooms, trimmed and diced
    • 225g Pearl barley, rinsed thoroughly
    • 4 tbsp dry sherry
    • 570ml chicken stock


    1. Set a saucepan over a medium heat. Add the oil and fry the bacon briskly for 2 minutes or until lightly coloured. Add the diced onion, carrot and celery and reduce the heat to low. Fry gently, stirring occasionally, for about 7 minutes, or until the vegetables begin to soften.
    2. Meanwhile, rip the shiitake mushrooms into chunks and, along with the chestnut mushrooms, add to the vegetables. Increase the heat again and fry briskly for 2 minutes, stirring regularly, until the mushrooms begin to soften.
    3. Mix in the barley, cook for 1 minute, then add the sherry. Allow it to evaporate, then stir in the stock. Bring up to the boil, cover and simmer for 40–45 minutes until the barley is plump, tender and has absorbed most of the stock. If it is too liquid, boil uncovered to reduce the stock, then season to taste.

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