Cookstr.com

Mushroom-Barley "Risotto"

Updated February 23, 2016
4.00

0 Comments

This image courtesy of Joseph DeLeo

Italian culinary purists are up in arms about supposed American abuse of their cuisine, with dishes like this one being held up as evidence of sacrilege. So lambaste me, but not until you’ve tasted this dish, which resembles risotto in texture, but definitely is not risotto. Similar dishes are appearing with increasing frequency on the tables of restaurants with open-minded chefs. Serve with crisp vegetables, such as sliced fennel, dressed with olive oil, lemon, and shaved Parmigiano-Reggiano cheese.

4 servings as a main course

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 2 hours

One Pot MealYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, vegetarian

Mealdinner

Taste and Texturecheesy, creamy, nutty, savory, umami

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 garlic cloves, finely chopped
  • 4 cups mixed mushrooms, such as chanterelle, cremini, morel, and oyster, cut into bite-size pieces
  • 1 cup pearl barley
  • 3 cups vegetable stock or water
  • 1 teaspoon kosher salt
  • ½ teaspoon turmeric
  • ½ cup grated Parmigiano-Reggiano cheese
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter, chopped
  • Lemon wedges

Instructions

Heat the oil in a heavy-bottomed saucepan over medium heat until a piece of onion sizzles when added. Add the onions; cook until lightly browned, about 5 minutes. Stir in the garlic and cook until it turns white, 30 seconds. Add the mushrooms; cook until soft, about 5 minutes more. Stir in the barley to coat.

Add the stock, salt, and turmeric; bring to a boil. Lower to a simmer. Cover and cook, stirring occasionally, until the barley is tender and liquid is absorbed. Remove from heat.

Stir in the Parmigiano-Reggiano, pepper, and butter. Serve with lemon wedges.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password