Wild Mushroom-Barley Risotto with Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you like creamy risotto, you'll love this dish - its rich texture is similar to regular risotto, but it's easier to make. Ingredients:
1 cup uncooked pearl barley |
2 cups water |
4 cups rich porcini stock |
1 tablespoon olive oil |
1 cup finely chopped onion |
8 cups thinly sliced shiitake mushroom caps (about 1 pound) |
1 1/2 teaspoons sea salt |
2 teaspoons chopped fresh sage |
1/3 cup (about 1 1/2 ounces) grated fresh parmesan cheese |
1 tablespoon butter |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Combine barley and water in a bowl. Let stand for 2 hours; drain.
2. Bring Rich Porcini Stock to a simmer in a saucepan. Heat oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender. Add mushrooms and salt; cook 3 minutes.
3. Add barley, Rich Porcini Stock, and sage to the onion mixture. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until most of the liquid is absorbed. Remove from heat; stir in cheese, butter, and pepper.
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