Mushroom Barley Risotto

Begin by rehydrating the funghi porcini secchi: place them in a small bowl and cover with 200g of hot brodo vegetale. Let them soak for at least 20 minutes. Once softened, remove the funghi porcini secchi, finely chop them, and reserve the soaking liquid, straining it through a fine-mesh sieve to remove any grit.

Heat the remaining brodo vegetale in a separate saucepan and keep it at a gentle simmer throughout the cooking process.

Finely dice the cipolla dorata and mince the aglio. Slice the funghi cremini.