My epic with the fermentation continues. After mastering the sour dough bread, and seeing how degraded gluten becomes harmless to me, I decided to try to ferment one of my favourite grains – Perl Barley. I have an old recipe for the Barley Risotto on this blog where I went into details about the health benefits of Perl Barley. However, I couldn’t cook it often due to a gluten.

I have to say that fermented Perl Barley tastes amazing, it also has a special texture and it is not as sticky anymore.

Fermented Barley Risotto

Ingredients:

Fermentation:

Risotto:

Sauce:

Optional:

Method:

1. About 3-4 days before the risotto to be served, soak barley in the water and leave it on the bench for a day or overnight.
2. The next day, dissolve the sour dough in a glass container with warm water. Wash the barley and add to the container. Cover and leave it in the room for about 3 days. Mix once a day.
3. On the day of cooking the risotto, seed and coarsely cut the peppers.
4. Wash the barley in the sieve and let it drain. Put the pan on the medium heat, add oil, garlic and onion and sauté for a few minutes.
5. Add barley and stock –  one cup at a time, also cloves if using. Cook until tender.
6. Cut pumpkin into small pieces,  add water to just cover pumpkin and cook until soft. Process with a stick blender until smooth and add milk. It will look like a pumpkin soup.
7. Cut hazelnuts into quarters and halves. Add nuts and pumpkin sauce to the risotto along with berries and peppers, cook for 10 minutes. Mix well.
8.  Serve garnished with chopped fresh parsley.

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