Easy Barley Risotto with Mushrooms

1 Use a paper towel or a pastry brush to remove the dirt from chanterelles or quickly wash and leave them on a kitchen towel to dry.
2 Sautée chopped shallots and garlic in 1 tablespoon of olive oil over medium heat in a large skillet, then add barley and coat it with oil. Add wine and let it evaporate and then add ALL the broth to the skillet and cover it with a lid.
3 Heat the remaining 1 1/2 tablespoons of olive oil in a frying pan and cook sage leaves over medium-high heat until they change color. Transfer to a paper towel. I like to use tongs for that, as well as for cooking mushrooms.
4 Add roughly chopped chanterelles to the oil and cook until the released liquid is evaporated, about 10 minutes on medium heat. 


5 Once the barley is cooked until al dente but a bit of liquid is still there (about 40-45 minutes), add the mushrooms, goat cheese and sage to the skillet and combine. Add salt and black pepper to taste. Serve right away garnished with a few beautiful chanterelles, goat cheese and sage leaves. Enjoy!