Barley Mushroom Risotto

Name: Barley Mushroom Risotto
Yield: serves 6
Ingredients: 1/4 ounce dried porcini; 2 to 2 1/2 quarts chicken stock (page 190), simmering; 3 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped; 1 large clove garlic, chopped; 1 teaspoon chopped fresh thyme; 1 1/2 cups pearl barley; 1/2 cup dry white wine; 1/3 pound fresh shiitake mushrooms, stems removed, cut into 1/2-inch dice; 1/4 cup freshly grated Parmesan cheese; Kosher salt and freshly ground black pepper

December 22, 2011

If you like risotto, you will love this creamy, heart-healthy variation made with barley. Pearled barley is not a whole grain, because it has had much of the bran removed, but it has a lot more fiber than white rice so it’s a healthful choice. Chef David Koelling, a 1990 Workshop participant, adds mushrooms to his barley risotto to make the dish more substantial. Serve it in small portions as a first course or side dish—it would complement roast chicken—or in larger portions as a main course, with a salad.

Recipe notes

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