Mushroom and Barley Risotto Recipe

1 1/2 cups Pearl barley
4 cups vegetable stock
2 cups mushroom broth
2 tbs olive oil
2 cloves garlic, minced
1 pound mushrooms (button, baby bella, porcini and oyster all work well.)
3 tbs unsalted butter
1/2 cup dry white wine
1 small onion, diced
1 tsp dried basil
1/2 cup grated Parmesan cheese
Salt and pepper to taste

In a stock pot mix vegetable stock with mushroom broth and bring to a simmer. While the broth cooks heat a 3 quart sauce pot or saucier with oil. Add in the garlic and mushrooms, cooking until soft. Remove mushrooms from pan and set aside.

Add butter to pan that had the mushrooms in it. Once melted add onions and basil, cooking until the onion is translucent. Add barley and toast for about 5 minutes. Add wine and stir until evaporated. Then add 1/2 a cup of broth, stirring until evaporated.

Continue to stir in 1/2 a cup of broth at a time, not adding more until the previous 1/2 cup has been evaporated. Stir continuously through this entire process! Mixture will become more and more creamy as you go on. Taste as you go, seasoning with salt and pepper as needed at the end.

The barley will get soft but will still have a bite. Once all the broth has been used (should take about 50 minutes) add in the mushrooms stirring to combine. Finish off the dish by mixing in the cheese. Serve with additional cheese on top.



About annsley423

I work in Boston at an online retail company called I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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