Mushroom Barley Risotto With Bacon

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍲✨

Cook the barley. Rinse the barley and cook it in salted water over low heat for about 30 minutes until tender.

Soak the mushrooms. Pour warm water over the dried mushrooms and let them soak until softened.

Dice the bacon. Cut the bacon into small cubes.

Dice the onion. Peel and dice the onion, and finely chop the parsley.

Slice the mushrooms. Slice the fresh mushrooms.

Fry the bacon. Place the bacon in a pan and slowly fry it over low heat until the fat renders out.

Fry the onion. Add the onion, lightly salt, and fry until golden.

Fry the mushrooms. Add the button mushrooms and the soaked mushrooms and fry together.

Add liquid and simmer. Add the ground caraway, deglaze with a little of the mushroom soaking liquid, season with salt and pepper, and simmer over low heat for about 5 minutes.

Combine with the barley. Stir in the cooked barley, pressed garlic, rubbed marjoram, and gradually incorporate the cold butter in batches (do not boil anymore, just mix through).

Serve. Finally, add the chopped parsley and serve 🍽️✨