Porcini And Barley 'risotto'
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup dried porcini
- 5cups chicken broth
- ½cup chopped onion
- 2cloves garlic, chopped
- 2tablespoons olive oil
- 1cup barley, rinsed
- ½cup white wine
- 1tablespoon butter
- 2teaspoons chopped fresh thyme
- 1cup grated Parmigiano-Reggiano cheese
Nutritional analysis per serving (4 servings)
647 calories; 24 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 13 grams dietary fiber; 7 grams sugars; 31 grams protein; 881 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place porcini in heatproof bowl. In medium pan, bring broth to a boil. Pour over porcini, and let sit 15 minutes. Remove mushrooms, and chop. Strain broth through cheesecloth.
- Step 2
Scatter onion and garlic in a large heavy pan, and pour oil on top. Sauté until onion is translucent. Add barley, and cook, stirring, to toast barley, about 5 minutes. Pour in wine, and reduce until it is almost gone.
- Step 3
Begin adding mushroom broth a little at a time, stirring until it is absorbed. (It should simmer rapidly.) Continue adding broth until barley is just tender but still firm. Remove from heat, and stir in mushrooms, butter, thyme and half the cheese. Ladle into 4 shallow bowls, and sprinkle with rest of cheese.
Private Notes
Comments
I make this recipe quite often, sometimes adding in fresh mushroom, sometimes using shallots instead of onions. I don't always have as much dried porcini as the recipe calls for but no matter, the flavor is still strong. In other words this recipe is flexible — you can tweak and it's delicious no matter what. It goes well with a simple roast chicken and green beans.
I ended up using an additional 1.5 cups of liquid to get the barley to the right stage. I also added half of a roasted butternut squash at the end which was amazing. With the squash I felt like this recipe just barely made enough for 4 dinner servings. I'd expect the original recipe to produce 4 appetizer-sized servings.
Great recipe. I used pearled barley -- no real reduction in cooking time from the 45-60 mins expected. I also made sure to rinse the mushrooms well after the soak and before the chop; they tend to retain dirt. Unusually for a risotto recipe, I actually used all the stock
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