The traditional risotto prepared with arborio rice is a classic of the Italian kitchen. We have taken this and reworked it to substitute the rice with beautiful pearl barley. Which provides, as long as it is cooked correctly a similar level of creaminess as the rice provides. Our recipe here for Pearl Barley & Chanterelle Risotto featured the chanterelle mushroom, one of my favourite. They are delicious, and I like my mushrooms.

This is a recipe for an accomplished cook, as it does take time and patience to create a perfect outcome. Do not be discouraged if at first, you fail, just learn from your mistakes. Pearl Barley & Chanterelle Risotto is a recipe for everyone to enjoy and that includes those preparing it.

Pearl Barley & Chanterelle Risotto

Written by - Kevin Kapusi Starow
Risotto is such a luxurious meal, and with the addition of Chanterelle's it reaches a new height.
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Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Difficulty Easy


  • Heavy saucepan


  • 1 lt Nage - Vegetable Stock.
  • 1 Onion - peeled & diced fine
  • 2 Garlic cloves - minced
  • 400 gm Chanterelle Mushrooms - brushed
  • 375 gm Barley
  • 200 ml White wine
  • 200 gm Fresh or Frozen - defrosted Peas
  • 1 Lemon - zested fine
  • 2 Bay leaf - fresh
  • Grana Padano cheese - parmesan, Grated
  • Salt & Pepper


  • Heat the nage in a deep pot over a medium heat on the stove.
  • In a large pot sauté off the onions, garlic, mushrooms and bayleaf with a little light olive oil.
  • Once the onion is translucent add the barley, cooking out for several minutes prior to adding the wine, and de-glace.
  • Add a third of the stock, together with the lemon zest, stir gently until the stock has been absorbed, then repeat the process another two times.
  • Once the barley is al dente, add the peas, then the cheese, and mix through thoroughly.
  • Adjust the seasoning as required, I like to add some chopped parsley at this point, but the choice is yours.
Keyword muchroom recipe, risotto
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