Buttery Barley Risotto With Portobello Mushrooms and Parmesan Cheese

By danand

Until a few years ago, it was proper to make risotto using only arborio rice from Italy. Nowadays, pearl barley makes perfectly acceptable “risotto” with a luscious, creamy consistency. Be sure that the broth is simmering when you add it to the barley.

When cleaning mushrooms, first trim the stem ends and be sure to wipe the caps with a damp cloth or use a mushroom brush. Never run mushrooms under water, because you will destroy their texture.

Ingredients

• 6 1/2 cups low-salt chicken broth
• 6 tablespoons unsalted European-style butter
• 1 medium onion finely chopped
• 2 medium garlic cloves minced
• 2 cups pearl barley - (abt 13 oz) rinsed, drained
• 1 package portobello mushrooms, 3" dia - (6 oz) stemmed, gills
• scraped, caps sliced
• 1/2 cup freshly-grated Parmesan cheese - (abt 1 1/2 oz)
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon chopped fresh basil

Details

Servings 6

Preparation

Step 1

Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm.

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.

Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper.

Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

This recipe yields 6 first-course servings.