Pearl barley and wild mushroom risotto

Method

Heat 1 tablespoon of oil in a large, heavy-bottomed pan over medium-high heat. Season the mushrooms well and sear in batches until golden, roughly 4-5 minutes; set aside and reserve any juices. In the same pan, soften the shallots and garlic in the remaining oil and a knob of butter for 2-3 minutes without colouring. Add the pearl barley and toast gently for 2 minutes, stirring constantly to coat. Deglaze with wine and let it reduce completely. Add the hot stock ladle by ladle, stirring frequently and allowing each addition to absorb before adding the next, for approximately 25-30 minutes until the barley is tender with a slight bite and the risotto is creamy. Return the mushrooms with their juices, fold in the cold butter and Parmesan, season with sea salt and pepper, and finish with fresh thyme. Serve immediately in warm bowls.