Fungi Risotto (Pearl Barley Mushroom Risotto) | Connecticut Public

Ingredients

• 1/2 cup dried porcini mushrooms
• 1 cup (250ml or 9fl oz) boiling water
• 6 cups (1-1/2 ml or 52fl oz) vegetable Stock
• Coconut oil
• 1 brown onion, (finely chopped)
• 2 cloves garlic, (minced)
• 2 tablespoons fresh rosemary leaves, (finely chopped)
• 1-1/2 cups (300g or 10-1/2 oz) pearl barley
• 7 oz (200g) exotic mushrooms, (sliced)
• Black pepper
• 1/2 cup (125ml or 4fl oz) coconut cream
• 3/4 cup (75g or 2-1/2 oz) Parmesan cheese, (finely grated )