Barley and Mushroom Risotto

By á-708

Ingredients

• 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 - 1 1/2 cups (250 - 375 ml) pearled barley, rinsed
• 1/2 tsp (2 ml) dried thyme or marjoram
• Salt and freshly ground pepper to taste
• 1/2 cup (125 ml) dry white wine (optional)
• 1/4 cup (60 ml) freshly grated Parmesan cheese
• 2 Tbs (30 ml) butter (optional)
• Chopped fresh parsley for garnish

Details

Servings 4

Preparation

Step 1

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.