Barley Risotto with Garlicky Mushrooms

Published: Feb 16, 2012

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Yields:

10 - 12 serving(s)

Cook Time:

30 mins

Total Time:

1 hr 15 mins

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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.

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Ingredients

1/4 cup extra-virgin olive oil
3 large shallots
1/2 tsp. chopped thyme
salt
Freshly ground pepper
cup dry white wine
snipped chives
1/2 cup Shaved Parmigiano-Reggiano
4 clove garlic
1 lb. oyster mushrooms
1 1/2 cups pearled barley
4 cups hot beef broth
2 cups hot water

Directions

1. Step 1In 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. Step 2Add 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.
  
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