Ingredients

• 250 g Pearl barley
• 1 L Hot vegetable broth
• 200 g Boreal oyster mushrooms or other wild mushrooms
• 1 medium Yellow onion
• 2 cloves Garlic
• 125 ml Dry white wine
• 100 g Fresh goat cheese
• 30 g Unsalted butter
• 2 tbsp Olive oil
• 2 tbsp Fresh chopped parsley
• 150 g Fresh or frozen blackcurrants
• 1 tbsp Honey or maple syrup
• 1 tsp Balsamic vinegar
• to taste Salt and freshly ground black pepper

Instructions

1. 1

   Prepare the blackcurrant coulis: In a small saucepan, combine blackcurrants, honey (or maple syrup), and balsamic vinegar. Simmer over low heat for 5-7 minutes, until the berries burst and the liquid slightly thickens. Strain through a sieve to remove seeds, if desired, and set aside.

2. 2

   In a large pot or Dutch oven, heat olive oil and half of the butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and chopped oyster mushrooms, and sauté for 5-7 minutes until tender and golden. Season with salt and pepper.

3. 3

   Add pearl barley to the pot and stir for 1 minute to coat. Pour in the dry white wine and let it evaporate completely, stirring constantly.

4. 4

   Add one ladle of hot broth to the barley, stirring until almost entirely absorbed. Continue adding broth, one ladle at a time, stirring frequently, until the barley is tender but still slightly firm (al dente) and the consistency is creamy. This will take approximately 30-35 minutes.

5. 5

   Remove from heat. Stir in the remaining butter and crumbled fresh goat cheese. Stir gently until the cheese is melted and the orzotto is creamy. Taste and adjust seasoning.

6. 6

   Serve the orzotto hot, garnished with fresh chopped parsley and a drizzle of blackcurrant coulis over each portion.