Barley Risotto With Wild Mushrooms

Name: Barley Risotto With Wild Mushrooms
Total time: 1 h 20 min
Yield: Four servings
Cuisine: american
Ingredients: 3 ounces dried cepes; 8 cups water; 1 teaspoon canola oil; 1 pound fresh Portobello or shiitake mushrooms; 1 large shallot; 1 small clove garlic; 1 cup dry white wine; 1/2 cup pearl barley; 1/2 cup grated Parmesan cheese; 1 cup minced parsley leaves

By Molly O'Neill

Total Time: 1 hour 20 minutes
Rating: 4(9)
Comments: Read comments

Featured in: FOOD; Going With the Grain

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Ingredients

Yield:Four servings

The Broth

3ounces dried cepes
8cups water

The Risotto

1teaspoon canola oil
1pound fresh Portobello or shiitake mushrooms
1large shallot
1small clove garlic
1cup dry white wine
½cup pearl barley
½cup grated Parmesan cheese
1cup minced parsley leaves

Ingredient Substitution Guide

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Preparation

Step 1
Combine the dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan. Finely chop the mushrooms and set aside. Keep the broth warm over low heat.
Step 2
Heat the oil in a large, heavy-bottom saucepan. Add the fresh mushrooms. Saute over high heat until golden, but not soft, about 3 minutes. Take the mushrooms out of the pan and set aside. Add the shallots and garlic to the saucepan. Reduce the heat to medium low and cook until tender, about 5 minutes. Add the wine. Increase the heat to medium high and simmer until reduced to ½ cup, about 5 minutes. Add the barley and stir. Ladle in ½ cup of the hot broth and stir until all the liquid has been absorbed. Continue adding ½ cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes. Beat in the Parmesan. Divide among 4 bowls, garnish with parsley and serve immediately.