Pearled barley with porcini mushrooms

Pearled barley and porcini mushrooms are the basic ingredients of this recipe, excellent both as a soup and as a sort of risotto. Perfect as it is, it will be super with the addition of your very personal touch.

All the ingredients are contained in the package and you will not need anything else to prepare a delicious soup or a creamy first course in just a few minutes.

The particular consistency of the barley goes perfectly with the porcini mushrooms and the natural creaminess that the barley releases during cooking will allow you to cream this dish as if it were a risotto with the addition of very little butter.

PREPARATION: in a non-stick pan or pot, bring to boil 850ml of water and 2 tablespoons of extra virgin olive oil to the boil. Put the contents of the packet into the pot, cover it with a lid and cook on medium-low heat for 18 minutes, stirring occasionally. Add more water if necessary. Take the lid off and continue to cook for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy. Season to taste with salt, add extra virgin oil and let stand 1 minute before serving.

TIPS: Add 1/4 glass of white wine to the water. Add a crumbled sausage and a handful of walnuts during cooking.

WINE-PAIRING: still, medium-bodied red wines.

INGREDIENTS: pearl barley 88.5 percent, porcini mushrooms (Boletus Edulis) 4.8 percent, vegetable broth (salt, soybean and corn protein extract for broth, dehydrated vegetables in varying percentages (potato, carrot, onion, garlic, parsley, celery, tomato), corn seed oil.), garlic, carrot, celery, onion, leek, extra virgin olive oil, parsley, black pepper. It may contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place away from light sources.

Barley origin: EU.

Made from dehydrated ingredients. To be consumed after cooking.