Ingredients
| 75 ml extra virgin olive oil |
| 4 whole shallots |
| 200 g pearl barley |
| 150 ml dry white wine |
| 1 l chicken stock |
| 1 pinch sea salt |
| 1 pinch pepper |
| 450 g mushrooms |
| 3 cloves garlic |
| ½ bunch flat-leaf parsley |
| 25 g parmesan cheese |
| 30 g butter |
Preparation
Read full directions on Adobo Down Under at http://adobodownunder.blogspot.com.au/2012/09/pearl-barley-risotto-with-wild-mushrooms.html
