Mushroom Barley Risotto
Servings: 6
Total Time: 30 minutes active, 30 minutes inactive
Ingredients
1 TBSP oil
1 cup yellow onions, small dice
1 cup pearl barley
3 cup white wine
1/4 tsp thyme
3 cups water
2 TBSP oil
1 lb mushroom, sliced thin
2 TBSP shallot, minced
2 TBSP white wine
1 cup heavy cream
1/2 tsp granulated garlic
dash oregano
1/2 tsp parsley
dash salt
dash pepper
3/4 oz Parmesan cheese, finely shredded
Directions
1. In a 2 quart sauce pan heat the 1 TBSP of oil over medium heat. Add the onion and sweat for 3 minutes.
2. Add the barley and cook for 2 minutes more, toasting the barley in pan. Be careful not to burn.
3. Add the wine and thyme and cook until all wine has evaporated.
4. Add the water and bring to a boil.
5. Cover and reduce heat to very low and simmer for 20 minutes.
6. Turn off the heat and allow the pan to sit on the burner for 10 minutes with out removing the lid.
7. Spread the cooked barley on to a baking sheet and allow to cool completely in the refrigerator. At least 20 minutes.
8. In a 12 inch non stick pan heat the 2 TBSP of oil over high heat and saute the mushrooms for 3 minutes, add the shallots and cook for 2 more minutes. Add the wine and allow it to reduce until the pan is dry about 2 minutes.
9. Add the cream, garlic, oregano, parsley, salt and pepper and stir together. Cook until cream is bubbling like mad.
10. Reduce the heat and stir in the barley. Simmer, stirring constantly until barley is heated through.
11. Stir in the Parmesan cheese. Taste and season if needed. Serve immediately.
2. Add the barley and cook for 2 minutes more, toasting the barley in pan. Be careful not to burn.
3. Add the wine and thyme and cook until all wine has evaporated.
4. Add the water and bring to a boil.
5. Cover and reduce heat to very low and simmer for 20 minutes.
6. Turn off the heat and allow the pan to sit on the burner for 10 minutes with out removing the lid.
7. Spread the cooked barley on to a baking sheet and allow to cool completely in the refrigerator. At least 20 minutes.
8. In a 12 inch non stick pan heat the 2 TBSP of oil over high heat and saute the mushrooms for 3 minutes, add the shallots and cook for 2 more minutes. Add the wine and allow it to reduce until the pan is dry about 2 minutes.
9. Add the cream, garlic, oregano, parsley, salt and pepper and stir together. Cook until cream is bubbling like mad.
10. Reduce the heat and stir in the barley. Simmer, stirring constantly until barley is heated through.
11. Stir in the Parmesan cheese. Taste and season if needed. Serve immediately.
Sometimes I even substitute the white wine in the recipe for sherry wine and the Parmesan for Gruyere.