Byggottó

Barley risotto

I've had this recipe for "Byggottó" on my personal to-do list for a while, now I've finally gotten around to making it!


Ingredients for 2 people

200 g rolled barley
2 bay leaves
10 g dried porcini mushrooms
1 bunch of spring onions
2 carrots
1 Tbsp butter
100 ml cooking cream
1 tsp coarse sea salt
1 pinch of black pepper


Preparation

Soak the dried mushrooms in cold water for about 30 minutes.

Put the barley with the bay leaves and a tablespoon of salt in a large pot, cover with water and let it cook for about 20 minutes.

Remove the mushrooms from the water, drain well and cut into small pieces.

Add the mushroom pieces to the rolled barley and let them cook together for another 20 minutes.

Peel the carrots and grate them finely.

Clean the spring onions and cut them into thin rings.

Melt the butter in a large pan.

Briefly fry the carrots and spring onions in it...

...then pour the cream over it and let it simmer for about 5 minutes.

Remove the bay leaves from the cooked barley, drain...

...and add the vegetable and cream mixture from the pan to the cooked barley.

Stir well, season with salt and pepper to taste...

...and then serve straight away.

[Translated from here.]