Buttery Barley Risotto with Parmesan Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In this recipe from Rick Tramonto, chef at Tru in Chicago, chewy pearl barley meets silky European butter in an outstanding alternative to arborio rice risotto. For best results, use Parmigiano-Reggiano. Ingredients:
6 1/2 cups low-salt chicken broth |
6 tablespoons unsalted european-style butter |
1 medium onion, finely chopped |
2 medium garlic cloves, minced |
2 cups pearl barley (about 13 ounces), rinsed, drained |
1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced |
1/2 cup freshly grated parmesan cheese (about 1 1/2 ounces) |
1 tablespoon chopped fresh chives |
1 tablespoon chopped fresh italian parsley |
1 tablespoon chopped fresh basil |
Directions:
1. Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
2. Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.
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