Barley And Wild Mushroom Risotto Recipe
The barley and mushroom rissoto is a filling and nutritious rissoto prepared with a whole grain like barley. Cooked in chicken broth along with wine, the barley and mushroom rissoto is also flavored with parmesan and parsley.
Ingredients
1 oz dried wild mushrooms 30 g
2 cups warm water 500 mL
1 tbsp olive oil 15 mL
1 onion, finely chopped 1
2 cloves garlic, finely chopped 2
1 cup pearl barley 250 mL
1 cup dry white wine or stock 250 mL
6 cups hot homemade chicken stock 1.5 L, or 110 oz/284 mL tin chicken broth plus water
Salt and pepper to taste
1/2 cup grated Parmesan cheese, optional 125 mL
2 tbsp chopped fresh parsley 25 mL
Directions
Soak mushrooms in warm water for 30 minutes.
Strain liquid through a few layers of paper towels and reserve.
Rinse mushrooms in cold water and chop.
Heat oil in large non-stick saucepan.
Add onion and garlic and cook gently until tender and fragrant.
Add barley and coat well with onion mixture.
Add mushrooms and combine.
Stirring constantly, add wine.
Cook on medium heat until wine has evaporated or been absorbed by barley.
Add mushroom liquid and cook, stirring occasionally, until it has been absorbed.
Start adding hot chicken stock 1 cup/250 mL at a time, stirring often, over medium heat.
Do not add the next batch of liquid until barley is almost dry again.
When barley is tender, after about 30 to 40 minutes, stop adding stock, whether it has all been used or not.
Add salt and pepper to taste.
Stir in cheese and parsley and serve immediately.
Strain liquid through a few layers of paper towels and reserve.
Rinse mushrooms in cold water and chop.
Heat oil in large non-stick saucepan.
Add onion and garlic and cook gently until tender and fragrant.
Add barley and coat well with onion mixture.
Add mushrooms and combine.
Stirring constantly, add wine.
Cook on medium heat until wine has evaporated or been absorbed by barley.
Add mushroom liquid and cook, stirring occasionally, until it has been absorbed.
Start adding hot chicken stock 1 cup/250 mL at a time, stirring often, over medium heat.
Do not add the next batch of liquid until barley is almost dry again.
When barley is tender, after about 30 to 40 minutes, stop adding stock, whether it has all been used or not.
Add salt and pepper to taste.
Stir in cheese and parsley and serve immediately.
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