Risotto with a twist through the use of pearl barley, in perfect combination with mushroom variation and smoked mackerel.
Chop the shallots and mince the garlic. The oregano can also be chopped a little finer. In the meantime, boil 700 ml of water and season with a stock cube. Melt the butter in the pan and fry the onions until translucent. Now add the garlic, fresh oregano and thyme. Make sure to peel off the thyme leaves from the sprig before adding them. After 2 minutes you can add the pearl cave. Cook for 2 minutes and then add the white wine. When the white wine has evaporated, add water until the pearl barley is just submerged. Let it simmer on low heat.
In the meantime, cut the mushrooms into slices and fry them in a pan in a little butter for about 4 minutes. Season with black pepper. When the pearl barley has absorbed the stock, add the last part of water. This also allows you to be fully absorbed by the pearl barley. Then turn off the heat, add the grated Parmesan cheese and the cooking cream to the risotto. The risotto must remain creamy, so if it is still very liquid, turn on the fire for a while. If it’s too dry, add stock or cream. Spoon the risotto into a deep plate and finish with the mushrooms and smoked mackerel.
Source: Leukerecepten by leukerecepten-nl.
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