Shiitake Mushroom, diced; 180g
Button Mushrooms, diced; 180g
Sage leaves or Thyme, fresh; a few
Salt; as per taste
Black Pepper, crushed; to taste
Olive Oil; 2 tbsp
Onion, diced; 1/2 cup
Garlic, minced; 1 tbsp
Barley (washed & soaked overnight); 2 cups
Vegetable Stock; 3 cups
Parsley, freshly chopped; 1 tsp
Parmesan, grated; 2 tbsp
Butter; 1 tbsp
1. Wash, wipe and cut all the mushrooms to small dices. Heat a spoon of olive oil and add 1/2 a tsp of chopped garlic and sauté, add the mushrooms, toss and cook on medium heat. Add sage leaves, salt and crushed black pepper and mix well. Cover the pan and keep tossing it until the mushrooms are tender and cooked.
2. In a heavy bottom pan, heat a tbsp of olive oil, add finely chopped onion with the remaining garlic and sauté until it softens. Wash and add 2 cups of pearl Barley (soaked overnight), continue to stir. Pour in 2 cups vegetable stock to cover the barley completely and continue to cook, stirring often, until all the liquid is absorbed. Repeat and pour 1 cup of stock at a time and cook stirring, until the barley is al dente, that is, tender but still chewy (to the tooth), and most of the liquid has been absorbed.
3. Add the mushrooms to the risotto and handful of baby spinach and continue to cook, season and mix well. Add 1 tsp of freshly chopped parsley.
4. Stir in the parmesan and a tablespoon of butter to give the risotto a smooth & creamy finish. Shave fresh black truffles & drizzle truffle oil and serve piping hot.