Recipe
Mushroom Barlotto Recipe
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Sitbynellie / All my dishes 6 months, 1 week ago
This is my slightly adapted version of top Scots chef Nick Nairn's recipe for 'barlotto' - like risotto, only made with barley. The chief attraction for me, apart from the delicious flavour, is that barley is much more diabetic-friendly than risott... More
Prep:15m Cook:60m Servings:4
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 Sitbynellie |
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1. Cook the barley a
2. Cook onions
3. Simmering
4. Cooking mushrooms
5. Mushrooms added
Ingredients
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Ingredients
- 3 tablespoons olive oil
- 6 oz. pearl barley
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 pint chicken stock
- 1 tablespoon light soy sauce
- Seasoning
- 1 oz. butter
- 8 oz. closed cup mushrooms,sliced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- Another 1 oz. butter
Directions
- In a large frying pan, heat the oil.
- Add the barley and stir until it begins to turn a little golden - about 5 minutes.
- Add the onion and the garlic and continue to fry for about 5-10 minutes, until the barley starts to brown. (Don't let it get too dark or burn).
- Add the stock, the soy sauce and some seasoning.
- Bring to the boil, then simmer gently until nearly all the liquid is gone - about 45 minutes, possibly a little more.
- Meanwhile, heat 1 oz. butter in a frying pan.
- Add the mushrooms and fry for about 5 minutes. Season.
- When the barley is about done, add the mushrooms and mix well together.
- Remove the pan from the heat and cover with aluminium foil, pierced with a few holes, and leave it for about 15 minutes in order that the barley can swell and further absorb the liquid.
- Put the pan back over the heat.
- Add the parsley and tarragon and the other 1 oz. butter.
- Stir well until hot. Check it for seasoning.
- Serve as a side dish.
- The chicken stock may be substituted in part with red wine, and ceps, porcinis, chantrelles etc. may be used instead of plain mushrooms.
- I find this reheats well the next day too.
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mark555 6 months ago said:
This sounds good,I have never messed with a risotto, I like barley,it is not a normal grain that gets used around here, but I have always liked it in soups and stews, I will have to give this one a try.
Mark