Barley and Mushroom Risotto

Barley and Mushroom Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 1

    oz (30 g) dried porcini mushrooms

  • 4 - 6

    cups (1 - 1.5 L) hot chicken or beef stock

  • 3

    Tbs (30 ml) extra-virgin olive oil

  • 2

    Tbs (30 ml) finely chopped shallot or onion

  • 8

    oz (225 g) chopped fresh mushrooms

  • 1 - 1½

    cups (250 - 375 ml) pearled barley, rinsed

  • ½

    tsp (2 ml) dried thyme or marjoram

  • Salt and freshly ground pepper to taste

  • ½

    cup (125 ml) dry white wine (optional)

  • ¼

    cup (60 ml) freshly grated Parmesan cheese

  • 2

    Tbs (30 ml) butter (optional)

  • Chopped fresh parsley for garnish


Soak the dried porcini in 1 cup (250 ml) of the hot stock for 30 minutes. Reserve and strain the soaking liquid and chop the mushrooms. Heat the oil in a large skillet over moderate heat and saute the shallot for 5 minutes. Add the chopped porcini and fresh mushrooms and saute until tender, about 5 minutes. Add the barley and saute for 1 minute. Add the thyme, salt, pepper, wine, and mushroom soaking liquid and cook, stirring frequently, until most of the liquid is absorbed. Add the hot stock about 1/2 cup (125 ml) at a time, stirring and adding more stock when most of it has been absorbed, until the barley is tender, about 30 minutes. There should be enough liquid in the dish to form a thick, creamy "sauce." Stir in the Parmesan and optional butter, garnish with chopped parsley, and serve immediately. Serves 4 to 6.


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