Barley Risotto with Garlicky Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1/4 extra-virgin olive oil |
3 (1/2 cup) large shallots, minced |
4 large garlic cloves, thinly sliced |
1 pound oyster mushrooms, thickly sliced |
1/2 teaspoon chopped thyme |
salt |
freshly ground pepper |
1 1/2 cups (10 ounces) pearled barley |
2/3 cup dry white wine |
4 cups hot beef broth mixed with 2 hot water |
snipped chives, for garnish |
1/2 cup (about 1 ounce) shaved parmigiano-reggiano, for garnish |
Directions:
1. 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.
2. 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.
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