A very British risotto

By Daniel Butler: Author and forager

Although I always think of risotto as a hearty cold-weather dish, spring can still produce cold snaps. This unusual risotto hinges on barley rather than the normal short-grain rice, so it feels more British than the usual fare. As an omnivore, I include bacon, chicken and cheese, but vegetarians/vegans could easily omit these and substitute butternut, almonds, yeast flakes etc.

A risotto is one of the best ways to cook wild mushrooms - this one uses pearl barley

(Picture: Author’s own)

4               Rashers smoked streaky bacon

250g Diced chicken

1                Chopped leek

1                Clove garlic

2               Carrots, diced

½              Celeriac, diced

400g         Cultivated mushrooms

250g          Pearl barley

1                Small glass dry sherry

500ml       Porcini stock (about 50g dried porcini soaked in boiling water)

100g Grated hard cheese or yeast flakes

100g Frozen vegetables

A risotto is arguably the best way to enjoy preserved wild fungi in the colder months

(Picture: Author’s own)

Saute the bacon for two or three minutes until the fat begins to melt. Then add the chicken and vegetables and fry gently until beginning to soften. Add the coarsely ripped up mushrooms and mix in the barley. Stir to coat with the juices, then add the sherry and stock. Season with salt and black pepper, before simmering for 40 minutes, stirring occasionally. If necessary, add more liquid – be it stock, wine or hot water. Towards the end, meat-eaters and vegetarians can add grated cheese (eg cheddar, good organic hard Welsh cheese or Parmesan), while vegans could opt for yeast flakes. Both give the dish an extra unami quality. Stirring in frozen peas or beans at the end can add a bit of colour - as can chopped parsley.