using barley is a great way to make risotto - it has great texture and you can't beat the whole grains! you can substitute it for rice in any risotto recipe. for the mushrooms i used two of the 'variety' packs (8 oz total) from wegmans and that was plenty. barley risotto does require more liquid than arborio rice risotto, so if you're going to substitute, almost double the amount of broth.the mushrooms
2 Tbls butter
1 Tbls olive oil
1/2 cup finely diced onion or shallot
12 to 16 oz white or portobello mushrooms, thinly sliced
1 large clove garlic, minced
salt and pepper
1/2 lemon
heat butter and oil in a wide skillet, add the onion and cook over medium heat fro about 5 minutes, stirring frequently. add the mushrooms, raise the heat, and saute until browned around the edges, about 5 minutes. add the garlic, season with salt and pepper and squeeze the lemon juice over all. turn off heat and set aside.
the rice
9 cups stock
2 Tbls butter
1/3 cup finely diced onion or shallot
1 1/2 cups barley
1/2 cup dry white wine
1/3 to 1/2 cup cream
1/2 cup freshly grated parmesan
1/4 chopped parsley
have the stock at a simmer. melt the butter in a wide pot. add the onion and cook over medium heat to soften, 3 to 4 minutes. add the barley, stir to coat and cook for 1 minutes. add the wine and simmer until it's completely absorbed. add 2 cups stock, cover and cook at a lively simmer until it's absorbed. begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next one. about halfway through, add the mushrooms. after the last addition, add the cream and stir with more vigor. taste for salt and season with pepper. stir in the parmesan and parsley and serve.
posted by amy
