Pearl Barley Risotto with Wild Mushrooms

By Manu Feildel for Chasseur


  • 240g grains of pearl barley
  • 4 shallots (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 handful of parsley (finely chopped)
  • 150ml white wine
  • 100ml extra virgin olive oil
  • Salt & Pepper
  • 80g butter
  • 4 tbsp parmesan Reggiano (grated)
  • 1 L chicken stock
  • 400g assorted mushrooms (washed and cut to bite size), (morels, chanterelles, oysters, shimijis, enokis, chestnuts etc.)

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