Mushroom and barley risotto

Instructions

1. Soak the porcini for 10 mins in 2 liters boiled water. This will make up the stock you'd use to make the risotto. Drain the fluid and keep aside. Keep the soaked mushrooms: Chop the porcini and keep aside.
2. Fry the mushrooms and sage in the melted butter for 7-8 minutes until golden. Flavour with salt and black pepper. Keep aside.
3. Heat the olive oil over medium heat in a large pan. Fry the onion, garlic, thyme and bay leaves for 5 min until soft. Add the barley and fry for 2 min. Stir regularly. Add the wine and cook for 2 more minutes.
4. Add 125 ml porcini stock at a time and stir continuously. Repeat until all the stock has been absorbed and the barley is cooked.
5. Melt the 60 g butter in a small pan and add the nuts and sage leaves. Fry until the butter has a caramel color and has a nutty aroma.
6. Add 80 ml mascarpone and parmesan cheese. Stir in the mushrooms. Serve with extra mascarpone cheese and spoon the pine and sage butter over.