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Full Online Book HomeLearning KitchenVegetables - Wild Mushroom Barley Risotto
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Vegetables - Wild Mushroom Barley Risotto Post by :Scott_Johnson Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2283

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Vegetables - Wild Mushroom Barley Risotto

2 tablespoons unsalted butter, divided
1 teaspoon olive oil
1/3 lb. fresh shiitake or other exotic mushrooms, sliced
1 large shallot, minced
1 small clove garlic, minced
1/3 cup dry white wine
1/2 cup pearl barley
3 1/2 cups homemade chicken stock, or vegetable stock, divided
Fresh parsley, chopped
Parmesan cheese, freshly grated


Melt 1 tablespoons of butter with oil in a large heavy skillet over medium-high heat. Add mushrooms, cook, tossing constantly, until lightly browned, about 4 minutes. Transfer to a bowl, using a slotted spoon, and set aside.

Reduce heat under skillet to low. Add remaining 1 tablespoon butter and stir in shallots; cook 1 minute. Add garlic; cook 4 minutes longer. Stir in wine, scraping bottom and sides of pan.

Heat to boiling; boil until slightly syrupy, about 4 minutes. Reduce heat to medium-low, add barley and mushrooms, and stir until well coated with shallot mixture.

Stir in 1 cup of hot stock. Cook, stirring frequently, until all liquid has been absorbed, about 15 minutes. If liquid absorbs too quickly, reduce heat.

Stir in another cup of stock and continue to cook, stirring frequently, until all liquid has been absorbed, about 15 minutes. Add another cup of stock and continue to cook, stirring frequently, until all liquid has been absorbed, about 15 minutes.

Add remaining 1/2 cup of stock and continue to cook until barley is tender and all liquid has been absorbed, about 15 minutes. Raise heat slightly if mixture is too wet.

Sprinkle with parsley, and serve with Parmesan cheese if desired.
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