Barley and Mushroom Risotto

Filed in archive Recipes on January 8, 2007

1 cup unhulled barley, soaked in water to cover for 2 hours, then drained

4 cups rich Porcini stock

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

2 cups chopped shiitake and/or other mushrooms

1 1/2 teaspoons kosher salt

1 teaspoon sage

freshly ground black pepper to taste


butter and freshly grated Parmesan for serving at the table (optional)

Heat virgin olive oil in casserole over medium heat. Add onion and stir, cooking until translucent, about 3-4 minutes. Add mushrooms and salt and continue to cook a few minutes more. Add barley, stock, and sage. Bring to a boil, then reduce heat and simmer, stirring occasionally, until barley is cooked and most of the liquid has been absorbed.

This was also based on the Cooking Light recipe, though I've made it more harried-cook-friendly:).