Mushroom pearl barley risotto with roasted celery
Simple dishes are sometimes the best, and that is the case this time! This vegetarian proposal will taste great even to meat eaters. Creamy pearl barley risotto ("pęczotto") with mushrooms combined with roasted, delicate celery is a perfect composition.
Preparation: 1h 10 min
Easy
Preparation: 1h 10 min
Easy
Ingredients:
- 250 g water
- 1 g ground black pepper
- 200 g cream 30 %
- 5 g dried thyme
- 10 g parmesan
- 140 g Onion, raw
- 18 g salt
- 30 g butter
- 150 g Barley groats
- 500 g Cultivated mushroom, raw
- 500 g celeriac
- 5 g parsley leaves
- 70 g clarified butter
Method of cooking:
- Preheat the oven to 190°C with the convection function.
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