Roman grain risotto Tyrolean Oberland with Tyrolean minced beef, apricots and dried porcini mushrooms

Ingredients for 2 servings:

• 1 garlic clove(s)
• ½ onion(s)
• n. B. Butter for sautéing
• 200 g minced beef
• 200 g rolled barley
• n. B. Beer
• 5 apricots
• 1 handful of mushrooms, dried, soaked overnight
• Water (mushroom soaking water)
• n. B. beef broth
• e.g. butter flakes
• 50 g mountain cheese, grated
• e.g. salt and pepper
• n. B. herbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

This is a dish that one might have eaten in the region 2,000 years ago.

Peel the garlic clove and onion, dice finely, and sauté in butter. Then add the ground beef and brown until it is no longer red. Add the pearl barley and brown it as well. Finally, deglaze with beer, add the mushrooms that have been soaked overnight, and 4/5 of the coarsely chopped apricots. Stir continuously until the liquid has reduced. Alternately add a ladleful of the water in which the mushrooms were soaked and a ladleful of stock, and reduce, stirring constantly, until the pearl barley has the consistency you like best. Then remove from the heat. Stir in the grated cheese and butter flakes and season with salt and pepper. Cover and let rest for 10 minutes, which will make the grain risotto creamier. Finally, plate up, garnish with fresh seasonal herbs to taste, garnish with the remaining apricot slices, and serve. Best served with the rest of the beer.