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Barley risotto with morels
- 200 g pearl barley
- 2 shallots
- 50 ml olive oil
- 500 ml clam stock
- 100 ml cream
- 50 g grated dry cheese, such as parmesan
- 75 g butter
- Salt
- Black pebber
- Lemon
- 125 g morels
- A bit of light beer and apple cider to taste
- Parsley, wild thyme, and tarragon, coarsely chopped
- Clean the pearl barley by putting it in a sieve and letting cold water run through it. Pat dry.
- Chop the shallots finely and sauté with pearl barley in olive oil in a hot frying pan.
- Once the shallots are golden brown and the barley grains are lightly toasted, add clam stock.
- Stir and let simmer until the pearl barley is al dente, about 20 minutes.
- Take the pan off the heat. Let it rest under a lid for 15 minutes.
- While the barley is resting, chop the morels and fry them in a bit of butter and oil until golden. Season with beer and apple cider.
- Stir grated cheese, butter, and cream into the barley. Season with salt, pepper, lemon zest, and lemon juice.
- Top the dish with mushrooms and herbs, and serve.
Tips
You can flavor the grainotto with a bit of brandy. The dish can also be made with other types of grain or seeds. The approach is the same, but the cooking type might be shorter or longer.
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Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.