Barley and Mushroom Risotto
Filed in archive Recipes by Stef on January 08, 2007

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
salt1 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:).
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mushroom barley risotto
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