Creamy pearl barley and mushroom risotto
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Cooking tools:
- Skillet
- Mixing bowl
- Stove
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- Chef's knife
- Cutting board
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- Wooden spoon
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- Ladle
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- Fine-mesh sieve
Ingredients
- 200 g sour single cream
- 30 g dried porcini mushrooms
- 350 g mixed mushrooms
- 1 onions
- 2 garlic cloves
- 200 g celeriac
- 2 bunches sage
- 1 organic lemons
- 2 tbsp olive oil
- 1 dl olive oil
- 150 g hulled pearl barley
- ¼ tsp salt
- 1 litre porcini stock
- 1 bay leaves
- salt
- pepper
- ¾ tsp sea salt
- 1 tsp pepper
- 1 dl white wine
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