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
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.
The next day, wash the barley and place it in a glass container. Combine the sour dough and the warm water, then add it to the container with the barley. Cover and leave it in the room for about 3 days. You can give it a mix once a day.
On the day of cooking the risotto, clean the peppers from the seeds. Coarsely cut.
Wash 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.
Add barley and stock – one cup at a time, also cloves if using. Cook until tender.
Cut pumpkin into small pieces, add water to just cover pumpkin and cook until ready. Process with blender until smooth and add milk. It will look like a pumpkin soup.
Add berries and peppers, cook for ten minutes regularly mixing. If needed, add a little water or stock.
Cut hazelnuts into quarters and halves. Add nuts and pumpkin sauce to the risotto , mix well and in a minute the risotto is ready to be served. Can be garnished with chopped fresh parsley if desired.
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