Mushroom and Barley Risotta

By zeenieme

Ingredients

• 2 cups boiling water
• 1/2 ounce dried porcini mushrooms
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 (8 ounce) package cremini mushrooms, sliced
• 5 garlic cloves, minced
• 2 cups uncooked pearl barley
• 3 tablespoon brandy
• 1 2/3 cups water
• 1 cup fat-free, lower-sodium chicken broth
• 2 ounces fresh pecorino Roman cheese, divided
• 1/2 teaspoon kosher salt
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

1/ Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms though a sieve over a bowl, reserving liquid. Finely chop mushrooms.

2. Heat a large Dutch oven over medium high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.

3. Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/2 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.