Recipe for: Mushroom and Fresh Herb Risotto - photo 1
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Recipe for: Mushroom and Fresh Herb Risotto

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 7 wyświetleń ~31.63 PLN * - (0)
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Description

Kaszotto is a Polish variation of risotto, in which we use pearl barley instead of rice. This dish combines the forest aroma of mushrooms (fresh champignons and dried porcini) with the creamy texture of barley cooked in hot broth and fresh herbs (parsley, thyme). Perfect as a main dish for a family dinner or a regional gathering, it pairs wonderfully with a simple salad of young cabbage or green asparagus. Visually, kaszotto has a creamy structure with visible slices of mushrooms and a green accent of chopped parsley; flavor-wise, it is deeply umami, slightly buttery, and herbal.

Ingredients Used

Ingredients (14)

Servings:
4
  • Barley groats 300 g
  • Mushrooms 250 g
  • Dried porcini mushroom 20 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Butter 50 g
  • Rapeseed oil 30 g
  • Vegetable broth 1000 ml
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Thyme 10 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Cheese 80 g
  • Sour cream 50 g
💰 Szacowany koszt dania: ~31.63 PLN (7.91 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace: set up a large pot for the broth, a small bowl for soaking the mushrooms, a large frying pan, and a cutting board. Rinse the pearl barley in a sieve under cold running water for about 2 minutes, shaking the sieve until the water runs clear. Clean the mushrooms with a paper towel and slice them thinly (about 3-4 mm). Peel the onion and chop it into small cubes. Crush the garlic with the side of a knife and chop it very finely or press it through a garlic press. Finely chop the parsley and strip the thyme leaves from the stems. Prepare a grater for cheese if you are using it.

Ingredients: barley groats, Onion, Garlic, Parsley, Thyme
Use a fine mesh strainer to rinse the groats. A cutting board and a sharp knife will shorten the preparation time. Do not soak the mushrooms in water (they absorb liquids) — clean them with a dry cloth.

Soaking the mushrooms

2

Dried porcini mushrooms should be placed in a bowl and covered with about 200 ml of boiling water. Let them sit for 20 minutes until they soften. After soaking, drain the mushrooms in a sieve, reserving the soaking liquid (pour through a fine sieve or cheesecloth to separate any sand). Chop the soaked porcini into smaller pieces and mix with the sliced button mushrooms.

Ingredients: dried porcini mushroom
Use a small bowl and a fine mesh strainer; the soaking liquid is full of flavor — keep it and add it to the broth. If the mushrooms are still tough after 20 minutes, leave them for another 5-10 minutes.

Sautéing

3

Heat a large skillet (preferably 26-28 cm) over medium heat. Pour in the canola oil (30 g). When the oil is slightly shimmering, add the chopped onion and sauté for 5-7 minutes, stirring with a wooden spoon, until the onion becomes translucent and lightly golden. Add the garlic and sauté for 30 seconds — be careful not to burn it. Add the sliced mushrooms and soaked porcini, sauté for 6-8 minutes, until they release their juices and start to brown. At this point, you can season with 1/3 of the salt and 1/2 of the pepper.

Ingredients: Rapeseed oil, Onion, Garlic, dried porcini mushroom, Salt, Black pepper
Use a heavy-bottomed pan; stir every minute to ensure the mushrooms brown evenly. If the pan is too hot, the mushrooms will burn — reduce the heat.

Kaszotto

4

In the pan with mushrooms, add the drained pearl barley and stir for 2-3 minutes to lightly sauté the barley and develop a nutty aroma. Then, add 100 ml of hot broth (you can include some of the soaking liquid from the porcini mushrooms) and stir with a wooden spoon until the liquid is almost absorbed. Continue adding in approximately 100 ml portions: pour in hot broth, stir until the barley absorbs the liquid, and repeat for 25-30 minutes. After 20 minutes, check the texture: the barley should be soft with a slight bite (al dente), not overcooked. The total cooking time for the barley is about 25-30 minutes, depending on the type of pearl barley.

Ingredients: barley groats, Vegetable broth, dried porcini mushroom
Use half of the hot broth in a thermos or pot next to you to keep it hot. Stir frequently (every 30-60 seconds) to allow the grains to release their starch and create a creamy texture. If there is too much liquid left, cook for a shorter time; if the grains are hard, add more broth.

Finishing and serving

5

When the groats are soft, remove the pan from the heat. Add the butter (the remaining part, about 25 g) and — if using — the cream (50 g). Stir vigorously until a creamy, glossy consistency is achieved. Taste and season with salt and pepper to your liking (add the remaining salt and pepper after tasting). Add the chopped parsley and thyme leaves, and gently mix. If you like, sprinkle with grated yellow cheese just before serving. Let the risotto sit for 2 minutes to allow the flavors to meld.

Ingredients: Butter, Sour cream, Parsley, Thyme, Cheese, Salt, Black pepper
Use a wide slotted spoon or wooden spoon for stirring while finishing. Do not cook after adding the butter and cream — just gently heat to avoid separating the cream.

Serving

6

Serve the risotto hot in deep plates or bowls. On the plate, form a portion (about 200-250 g per person), garnish with extra parsley and a few slices of warm mushrooms. Serve a lightly sour young cabbage salad or steamed asparagus alongside the risotto as a fresh seasonal touch.

Ingredients: Parsley, Cheese
Serving temperature: hot. Use large plates to present the dish nicely with the accompaniments. Additionally, you can add freshly ground pepper or a drizzle of good olive oil on top.

Fun Fact

💡

Kaszotto is a contemporary reinterpretation of Italian risotto using native grains; pearl barley has traditionally been used in Polish kitchens as a nutritious base for stews and casseroles.

Best for

rodzinny obiad spotkanie regionalne kolacja jesienno-wiosenna

Tips

🍽️ Serving

Serve hot, preferably in large, shallow bowls; add a bit of fresh parsley and serve immediately. Sour accents (pickled cucumber or a small salad) and a glass of white wine for adults will complement the dish.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. To reheat, add 1-2 tablespoons of water or broth and warm over low heat, stirring to regain a creamy consistency. Do not freeze, as the texture of the grain may deteriorate.

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