Barley Mushroom Risotto
If you like risotto, you will love this creamy, heart-healthy variation made with barley. Pearled barley is not a whole grain, because it has had much of the bran removed, but it has a lot more fiber than white rice so it’s a healthful choice. Chef David Koelling, a 1990 Workshop participant, adds mushrooms to his barley risotto to make the dish more substantial. Serve it in small portions as a first course or side dish—it would complement roast chicken—or in larger portions as a main course, with a salad.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Put the dried porcini in a small bowl and add 1/2 cup hot water. Let stand for 30 minutes. Lift the porcini out of their soaking liquid to leave any grit behind. Strain the liquid through a double thickness of dampened cheesecloth and add it to the stock. Chop the porcini.
Step 2
In a large pot, warm the olive oil over medium heat. Add the onion, garlic, and thyme and cook until the onion is translucent, about 5 minutes. Add the barley and cook, stirring, until it is hot throughout, 1 to 2 minutes.
Step 3
Add the wine and simmer until it has almost evaporated. Begin adding the simmering stock, 1 cup at a time, stirring frequently and adding more stock only when the previous addition has been absorbed.
Step 4
After 10 minutes, add the shiitake and chopped porcini. Continue cooking until the barley is al dente, or pleasantly firm but not chewy, about 35 minutes longer. Stir in the cheese, season with salt and pepper, and serve immediately.
Step 5
Enjoy with Cakebread Cellars Chardonnay Reserve or Pinot Noir.
