Portobello Barley Risotto

By Hklbrries

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

• 4 tbsp olive oil
• 1/2 pound Portobello mushrooms, wiped clean with a damp cloth and cut in 1-inch chunks
• 1 medium-sized onion, coarsely chopped
• 4 1/2 cups defatted vegetable broth
• 1 cup pearl barley, rinsed
• 1/2 tsp ground allspice
• 1 tbsp chopped fresh rosemary (or 1 tsp dried and crumbled)
• 1/2 cup sweet white wine, such as Reisling
• 1/2 cup golden raisins
• Salt, to taste
• Freshly ground pepper, to taste
• 2 tbsp chopped flat-leaf parsley, for garnish

Details

Servings 4

Preparation

Step 1

Place 2 tbsp of the olive oil in a large, heavy pot over medium-high heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often. Remove the mushrooms from the pan and set aside.

Reduce heat to medium-low. Add the remaining 2 tbsp of oil and the onion. Cook about 10 minutes, stirring, until onion is softened.

While the onion is cooking, bring the vegetable broth to a boil in a medium-sized saucepan. Reduce the heat to a gentle simmer.

Add the barley, allspice and rosemary to the onion. Raise the heat to medium-high and cook, stirring, for 1 minute, making sure the barley is evenly coated with the oil. Add the wine and cook for 5 minutes, stirring, or until it is nearly evaporated.

Add the hot broth to the barley mixture, 1/2 cup at a time; cook, stirring frequently, over medium heat until each addition of broth is absorbed into the barley before adding the next.

When the barley is tender and nearly all the broth has been absorbed (about 45 minutes), stir in the reserved mushrooms and the raisins. Cook a few minutes longer - until the risotto reaches desired consistency. Season with salt and pepper to taste.

Serve immediately, sprinkling each portion with chopped parsley.