Two-Mushroom Barley Risotto

Diane's Recipes

Serves 4 to 6

Most of us think of barley as a hearty ingredient in soup or as a side dish with meat. Here the creamy texture and sophisticated taste of barley are a complete surprise.

Use dried shiitake or other earthy-flavored mushrooms and freshly grated good-quality Parmesan cheese. Adding the strained shiitake liquid to the barley intensifies the mushroom flavor. Pearl barley, available in most markets, will take less time to cook and require a bit less liquid. The barley should not be cooked until soft all the way through but should have a nutty, slightly crunchy center.

This takeoff on risotto is best served as a main course dish in shallow soup bowls. Begin with Farmer's Market Chopped Salad and serve Banana Split Ice Cream Torte for dessert.

Recommended Wine
The earthy flavors of this dish blend well with a young Cabernet Sauvignon or Merlot.

3/4 cup dried shiitake mushrooms
3 cups simmering Chicken Stock
2 tablespoons olive oil
1 large onion, finely chopped
1 pound fresh white mushrooms, coarsely chopped
1 garlic clove, minced
1 1/2 cups pearl barley
1 cup white wine
2 tablespoons Marsala
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons finely chopped parsley
1/2 cup finely grated Parmesan cheese

1.    Place the dried mushrooms in a medium bowl and cover with boiling water. Let soften for at least 1/2 hour, remove the mushrooms from the water, cut off and discard the tough stems, and coarsely chop. Strain the soaking liquid and add it to the simmering stock.

2.    In a large saucepan over medium-high heat, heat the olive oil, and the onion, and sauté for 3 to 5 minutes or until softened. Add the fresh mushrooms and sauté for 3 minutes. Add the garlic and sauté for another minute. Add the barley and stir to coat the barley completely with the onion-mushroom mixture.

3.    Turn down the heat to medium and stir in 1 cup of the hot stock, stirring frequently, until all the liquid has been absorbed, about 7 to 10 minutes. Stir in another cup of stock and continue cooking, stirring frequently, until all the liquid has been absorbed, about 7 to 10 minutes. Add the wine and continue cooking, stirring frequently, until all the liquid has been absorbed, about 7 to 10 minutes.

4.    Add the remaining stock and Marsala and continue to cook until the barley is tender. (If you like it al dente, watch carefully.)  Increase the heat and continue cooking the barley if there is excess liquid. (Total cooking time should be about 35 minutes.)  Add the salt, pepper, and parsley and mix to combine. Spoon into shallow pasta or soup bowls, sprinkle on the Parmesan cheese, and serve immediately.

Advance Preparation
Can be prepared up to 4 hours ahead through step 2, covered, and kept at room temperature.

Keywords: mushroom, barley, risotto

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