Pearl barley risotto with porcini mushrooms, served in Vietri ceramic

Pearl barley is one of those cereals that we should really push into our diet because it is rich in minerals.
This version of pearl barley risottoed with porcini mushrooms also includes a very small amount of minced beef that adds to the dish proteins and gives a significant boost to the taste of the dish.
But quietly you can do without it, so you get a completely vegetarian version, taste, however, irresistible.

 

My advice ...
My advice is to choose fresh and quality porcini mushrooms.
Otherwise, you can opt for a good dried porcini mushroom, taking care to soak it for at least 35 minutes in cold water and then rinse it under running water.
But the real secret of this dish is to eat with carrot and onion, taking care to make them caramelize ... they will give the real boost to this dish.

 

Ingredients for 4 people:
360 gr of Pearl Barley
1 Large onion PDO Tropea
2 Large or medium organic carrots
120 gr of dried porcini mushrooms
2 dl of vegetable broth
1/2 glass of white wine
1 bag of saffron

Basil leaves
130 gr of minced meat
Extra Virgin Oil q.b.
salt up q.b.
white pepper q.b.

 

Preparation:
Peel and chop the onion and carrots.
Put them in a saucepan with a glass of water and cook until the water is completely evaporated and the onion and carrots will be well caramelized.
On the side, in a pot with plenty of water, cook the pearl barley according to the directions of the package, taking care to drain it 2 minutes before the indicated cooking times.
When the onion and the carrot are well mixed and caramelized, add the minced meat and after 2 minutes blend with the white wine.
Add 1/2 ladle of broth and cook for another 10 minutes.
Add, again, the pearl barley and the rest of the broth and continue cooking.
Finally, add the saffron, some basil leaves and the porcini mushrooms, which we would have soaked, for at least 35 minutes, in cold water, and cook until the broth is completely evaporated.
Once the broth has evaporated, serve in our beautiful Vietri ceramic dishes, adding a minced pepper (if you like).