Barley Risotto With Wild Mushrooms
Published October 24, 1992
- Total Time
- 1 hour 20 minutes
- Rating
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Ingredients
THE BROTH
3 ounces dried cepes
8 cups water
THE RISOTTO
1 teaspoon canola oil
1 pound fresh Portobello or shiitake mushrooms
1 large shallot
1 small clove garlic
1 cup dry white wine
½ cup pearl barley
½ cup grated Parmesan cheese
1 cup minced parsley leaves
Nutritional analysis per serving (4 servings)
47 grams carbs; 13 milligrams cholesterol; 335 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 10 grams fiber; 268 milligrams sodium; 15 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan. Finely chop the mushrooms and set aside. Keep the broth warm over low heat.
- Step 2
Heat the oil in a large, heavy-bottom saucepan. Add the fresh mushrooms. Saute over high heat until golden, but not soft, about 3 minutes. Take the mushrooms out of the pan and set aside. Add the shallots and garlic to the saucepan. Reduce the heat to medium low and cook until tender, about 5 minutes. Add the wine. Increase the heat to medium high and simmer until reduced to ½ cup, about 5 minutes. Add the barley and stir. Ladle in ½ cup of the hot broth and stir until all the liquid has been absorbed. Continue adding ½ cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes. Beat in the Parmesan. Divide among 4 bowls, garnish with parsley and serve immediately.
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