Latvian-style Mushroom Risotto

Ingredients

While the Italian risotto traditionally uses Arborio rice, Latvian-style Mushroom Risotto incorporates locally grown pearl barley, which adds a nutty flavor and a slightly chewy texture. Additionally, Latvian cuisine often includes a variety of wild mushrooms, such as chanterelles and porcini, which are abundant in the country's forests. We alse have the original recipe for Risotto, so you can check it out.

• 200g (7 oz) pearl barley 200g (7 oz) pearl barley
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 250g (9 oz) mixed wild mushrooms (chanterelles, porcini, etc.), sliced 250g (9 oz) mixed wild mushrooms (chanterelles, porcini, etc.), sliced
• 2 tablespoons butter 2 tablespoons butter
• 100ml (1/2 cup) white wine 100ml (1/2 cup) white wine
• 50g (1/2 cup) grated Parmesan cheese 50g (1/2 cup) grated Parmesan cheese
• Fresh parsley, chopped Fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 8g (4g saturated)
• Carbohydrates: 50g (2g sugars)
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a simmer and keep it warm.
2. 2.
   In a separate pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced mushrooms to the pan and cook until they release their moisture and become golden brown.
4. 4.
   Stir in the pearl barley and cook for a minute, coating it with the butter and mushroom mixture.
5. 5.
   Pour in the white wine and cook until it evaporates.
6. 6.
   Begin adding the warm vegetable broth to the pan, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
7. 7.
   Continue this process until the pearl barley is cooked al dente, which should take about 30-40 minutes.
8. 8.
   Stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. 9.
   Remove from heat and let the risotto rest for a few minutes before serving.
10. 10.
    Garnish with fresh chopped parsley and serve hot.

Treat your ingredients with care...

• Pearl barley — Rinse the pearl barley before cooking to remove any impurities.
• Wild mushrooms — Clean the mushrooms gently with a brush or damp cloth to remove any dirt. Avoid washing them as they absorb water easily.

Tips & Tricks

• To enhance the mushroom flavor, you can sauté the mushrooms separately before adding them to the risotto.
• For a creamier texture, stir in a tablespoon of sour cream or crème fraîche at the end.
• Experiment with different types of wild mushrooms for a unique flavor profile.
• If you prefer a stronger wine flavor, increase the amount of white wine used.
• Leftover risotto can be transformed into delicious arancini by shaping it into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Latvian-style Mushroom Risotto as a main course, accompanied by a fresh green salad or pickled vegetables. It pairs well with a glass of dry white wine.

Presentation advice

Garnish the risotto with a sprig of fresh parsley and a sprinkle of grated Parmesan cheese for an appetizing presentation. Serve it in individual bowls or on a large platter for family-style dining.