Barley Risotto with Garlicky Mushrooms

By KDHarmon

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 large shallots, minced (1/2 cup)
• 4 large garlic cloves, thinly sliced
• 1 pound oyster mushrooms, thickly sliced
• 1/2 teaspoon chopped thyme
• Salt
• Freshly ground pepper
• 1 1/2 cups pearled barley (10 ounces)
• 2/3 cup dry white wine
• 4 cups hot beef broth mixed with 2 cups of hot water
• Snipped chives, for garnish
• 1/2 cup shaved Parmigiano-Reggiano (about 1 ounce), for garnish

Details

Servings 10
Adapted from foodandwine.com

Preparation

Step 1

In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes. Add the mushrooms and thyme and season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until absorbed, about 5 minutes.

Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes. Season with salt and pepper and transfer to a bowl. Garnish with chives and the cheese shavings and serve.


Make Ahead:
The risotto can be refrigerated overnight. Rewarm before serving.

Makes 10-12 servings.