Barley Risotto with Garlicky Mushrooms

Photo: Fredrika Stjärne

Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course for a lunch; to make it vegetarian, substitute good vegetable stock for the beef broth.

Yield: 10 to 12 servings
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Active: 30 Minutes
Total: 1 Hour, 15 Minutes


Ingredients

  • 1/4 extra-virgin olive oil
  • 3 (1/2 cup) large shallots, minced
  • 4 large garlic cloves, thinly sliced
  • 1 pound oyster mushrooms, thickly sliced
  • 1/2 teaspoon chopped thyme
  • Salt
  • Freshly ground pepper
  • 1 1/2 cups (10 ounces) pearled barley
  • 2/3 cup dry white wine
  • 4 cups hot beef broth mixed with 2 hot water
  • Snipped chives, for garnish
  • 1/2 cup (about 1 ounce) shaved Parmigiano-Reggiano, for garnish

Preparation

  1. In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes. Add the mushrooms and thyme and season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until absorbed, about 5 minutes.
  2. Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes. Season with salt and pepper and transfer to a bowl. Garnish with chives and the cheese shavings and serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Barley Risotto with Garlicky Mushrooms Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy