Finnish Forest Mushroom and Barley Risotto
A hearty and earthy risotto-style dish featuring pearl barley cooked with a medley of wild Finnish forest mushrooms, shallots, garlic, and herbs, finished with a touch of Parmesan cheese. This dish celebrates the rich mushroom-picking traditions of Finland.
🧂 Ingredients
- 1 cup Pearl barley
- 15 g Dried porcini mushrooms(soaked in 1 cup boiling water)
- 200 g Mixed fresh mushrooms (e.g., chanterelles, porcini, shiitake)(chopped)
- 3 medium Shallots(finely chopped)
- 2 cloves Garlic(crushed)
- 2 tbsp Olive oil
- 0.5 cup Dry white wine
- 3 cups Vegetable or mushroom broth(warmed)
- 2 tbsp Butter
- 1 tbsp Fresh thyme(finely chopped)
- 1 tsp Lemon zest
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Parmesan cheese(grated, for serving)
👨🍳 Instructions
- 1
Prepare the mushroom stock: Tear the dried porcini mushrooms into smaller pieces and place them in a measuring jug. Pour 1 cup of boiling water over them and let steep for at least 20 minutes to intensify the flavor. Strain the liquid, reserving it as mushroom stock. Roughly chop the rehydrated porcini mushrooms.
- 2
In a large, heavy-based pot or Dutch oven, heat 1 tbsp of olive oil and 1 tbsp of butter over medium heat. Add the finely chopped shallots and sauté until softened, about 5 minutes. Add the crushed garlic and cook for another minute until fragrant.
- 3
Add the chopped fresh mushrooms, chopped rehydrated porcini mushrooms, and chopped thyme to the pot. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to soften.
- 4
Add the pearl barley to the pot and stir well to coat the grains with the mushroom and shallot mixture. Cook for 1-2 minutes, stirring constantly.
- 5
Pour in the dry white wine and cook, stirring, until it has mostly evaporated.
- 6
Begin adding the warmed vegetable or mushroom broth, one ladleful at a time, stirring frequently and allowing the barley to absorb most of the liquid before adding the next ladle. Continue this process until the barley is tender but still has a slight bite (al dente), which should take about 30-40 minutes. You may not need all the broth.
- 7
Stir in the lemon zest. Taste and adjust seasoning with salt and pepper as needed.
- 8
Serve the risotto hot, garnished with grated Parmesan cheese.
💡 Pro Tips
- ✓Using a mix of wild mushrooms will provide a more complex flavor profile.
- ✓Ensure the broth is warm when adding it to the barley to maintain a consistent cooking temperature.
- ✓Don't overcook the barley; it should retain a slight chewiness.
🔄 Variations
- For a vegan version, omit the butter and Parmesan cheese, and use vegetable broth.
- Add a splash of heavy cream or a tablespoon of mascarpone cheese at the end for extra richness.
- Incorporate other herbs like parsley or chives for added freshness.