Barley risotto with mushrooms and leek

Finely chop the onion and sweat in 1 tablespoon oil. Add the barley. Pour on the stock and cook for 30-40 minutes.

Cut the leek in thin rounds. Halve or quarter the mushrooms according to their size. Heat 1 tablespoon of oil in a frying pan. Add the mushrooms and fry for a couple of minutes then remove from the pan. Heat the rest of the oil, fry the bacon and leek. Add the mushrooms again, deglaze with the wine. Cook for 5-7 minutes, season with salt and pepper.

Strip the marjoram leaves from the stalk and mix into the barley with the mushroom mix and the Bio Emmentaler AOP.