Barley Risotto

Ingredients 

• 1 1/2 cups barley (jau) , soaked for 8 hours and cooked
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6-8 garlic cloves , chopped
• 1 medium onion , finely choppoed
• 4-5 button mushrooms
• 1 cup white wine
• 7-8 dried shiitake mushrooms , soaked, squeezed and sliced
• Salt to taste
• 50 grams processed cheese
• Crushed black peppercorns  to taste
• 1/2 cup fresh cream

Method

1. Heat olive oil and butter in a deep non-stick till butter melts. Add garlic and sauté well.
2. Add onion, mix well and saute till translucent. Quarter button mushrooms and add to the onion mixture.
3. Add white wine, mix well and cook for 1-2 minutes. Add shitake mushrooms and mix well. Cover and cook for 4-6 minutes.
4. Add cooked barley and mix well. Add salt. Grate processed cheese directly into the barley mixture and mix well.
5. Add crushed black peppercorns, mix well and cook for 1-2 minutes. Add fresh cream and mix well. Cook for 1 minute and take the pan off the heat.
6. Transfer into a serving bowl, sprinkle crushed black peppercorns and serve hot.