Pearl Barley and Morel Mushroom Risotto (Vegan)
Soak the morel mushrooms for about 20 minutes in sherry. Drain the morel mushrooms in a sieve and collect the sherry. Halve the large morels, if necessary, and check for sand. Drain on absorbent paper. Filter the sherry by paper towels.
Peel the shallots and garlic, and chop finely. Bring the vegetable broth to a boil.
Heat the olive oil in a saucepan and saute the shallots and garlic in it until soft while stirring. Add the morel mushrooms and pearl barley, and fry briefly. Add the white wine and sherry, and cook until the barley has absorbed the liquid almost completely. Season with salt and pepper. Cover the barley with vegetable broth and cook over medium heat while stirring for 20-25 minutes. Pour the broth from time to time. Do not add any more broth towards the end of the cooking time. The broth should then be almost completely absorbed and the pearl barley should still have a light bite.
Rinse, trim and cut the scallions into small rings. Stir the scallions into the finished risotto, pour in deep plates, and garnish with fresh chervil.