Wild mushroom and barley risotto
Wild mushroom and barley risotto Sybil Kapoor Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food
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Cooking tools:
- Saucepan
- Stove
- Kitchen scale
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Kitchen towel
Ingredients
- 6 medium-thick slices smoked back bacon
- 3 tbsp extra-virgin olive oil
- 1 fat garlic clove, finely chopped
- 2 inner celery stalks, finely diced
- 1 carrot, finely diced
- 140g wild mushrooms
- 115g pearl barley
- 4 tbsp dry white wine
- 285ml good chicken stock
- 1 tbsp finely chopped parsley (optional)
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