Risotto With Mushroom & Saffron
About Risotto With Mushroom & Saffron
When I received the Hakubaku Oomugi Barley from GoIndiaOrganic through the Plattershare Belly Nirvana Program . I was quite confused as to what unique dish can I present by using this super grain.
Since there was a simple recipe on its back cover (Rice+Barley) , the Italian food lover in me screamed out Risotto 🙂 Did you know - Oomugi is usually referred to as "Barley" in Japanese! The Hakumagu Ooomugi contains twelve times the dietary fibre , 3 times the calcium and twice the qty of Vitamin B2 found in normal rice - that's why its a super grain which gives an immense health boost when added to your meals with no compromise on the calorie count.
Print
Pin
Advertisement
Recipe Time & More
Ingredients
- 1 - Onion small chopped
- 20 gm Butter
- 2 tbsp Extra Virgin Olive Oil
- 250 gm Rice
- 50 gm Barley oomugi
- 60 ml White Wine warm
- 600 ml Veg Stock hot
- 200 ml Milk
- 2 cloves Garlic chopped
- 250 gm Mushrooms sliced
- Black Pepper freshly ground
- 1 gm Warm Milk or saffron saffron soaked in
- 120 gm Heavy Cream
- 2 tbsp Parmesan grated
- 20 gm Rosemary
- 10 gm Oregano
- 1-2 tsp Salt or as per taste
Advertisement
Instructions
- Prepare the veg stock and ensure it is at a boiling point, turn off the flame and add in the milk & stir
- Fry the onions in 20g butter and 2 tbsp Olive oil till golden
- Add rice and barley, saute for few minutes until they turn translucent
- Add the warm wine and stir till the wine evaporates completely
- Pour the stock - milk , saffron mixture one ladle at a time, into the rice and ensure that the mixture is constantly stirred. Add salt to taste
- Continue to add the stock, one ladle at a time, until the rice is completely cooked
- Once the rice is cooked, but still a little al-dente, warm the cream and add it to the rice along with rosemary.
- In another frying pan - melt the rest of the butter, 1 tbsp Olive oil and the chopped garlic cloves. Fry the garlic till its golden
- Add the mushrooms and season with Oregano, black pepper and salt (I also added the bell peppers & baby corn to bring a variety and crunch to the dish).
- Dish out the rice in a serving plate and add the sauteed veggies, garnish it with left over parmesan. Serve hot with slices of bread
Advertisement
Related Posts You May Like
Visit Our Store
Jyothi Varne
5 Comments
Leave a Reply
You must be logged in to post a comment.
I’m excited to make this at home!
Absolutely mouthwatering! Great share.
Looks incredible! Thanks for the details.
This is fantastic! Thank you for sharing.
This looks so appetizing! Thank you.