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.
More Barley Recipes
1/4 cup extra-virgin olive oil
3 large shallots, minced (1/2 cup)
4 large garlic cloves, thinly sliced
1 pound oyster mushrooms, thickly sliced
1/2 teaspoon chopped thyme
Freshly ground pepper
1 1/2 cups pearled barley (10 ounces)
2/3 cup dry white wine
4 cups hot beef broth mixed with 2 cups of hot water
Snipped chives, for garnish
1/2 cup shaved Parmigiano-Reggiano (about 1 ounce), for garnish
How to Make It
In 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.
Add 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.
The risotto can be refrigerated overnight. Rewarm before serving.
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