Sweet Paul recently released his latest edition of Sweet Paul Magazine: Fabulous Fall. Filled with gorgeous photography, mouth-watering recipes and helpful design tips, Sweet Paul Magazine is a valuable resource and truly an inspiration. To celebrate, I whipped up two recipes from the magazine that I will be posting throughout the week. This Barley Mushroom Risotto is an adaption of Sweet Paul’s Mushroom Risotto. Continue reading for the recipe.
Barley Mushroom Risotto
Adapted from Sweet Paul Magazine.
2 quarts chicken stock
1 ounce dried mushrooms
4 ounces shiitake mushrooms (or other fresh mushrooms), washed, trimmed and sliced
4 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1½ cups pearled barley, rinsed
½ cup white wine
½ cup grated Parmesan cheese
Freshly ground black pepper
Extra Parmesan cheese (for garnish)
A handful of parsley leaves (for garnish)
Place chicken stock in a large pot and bring to a boil over medium-high heat. Place the dried mushrooms in a large bowl and cover with two cups of the boiling stock. Let the mushrooms stand for 5 minutes. Reduce the heat down to low under the chicken stock.
Meanwhile, warm 2 tablespoons of butter in large frying pan over medium-high heat. Add the sliced shiitake mushrooms and sauté until golden brown, stirring occasionally. Season with kosher salt and freshly ground black pepper and set aside.
After 5 minutes, remove the reconstituted mushrooms from the stock and set aside. Line a fine mesh basket strainer with cheesecloth. Pour the liquid (mushroom infused chicken stock) through the strainer back into the pot of simmering chicken stock.
Warm remaining 2 tablespoons of butter and extra virgin olive oil in a large, heavy bottomed saucepan over medium heat. Add the onions and celery to the pan and sauté for 4 minutes. Add the garlic and continue sauté until the vegetables are soft and translucent (but not browned).
Add the pearled barley, stir and continue to sauté for another 2 minutes. Stir in the white wine and cook until most of the liquid has evaporated.
With a ladle, add 1 cup of warm stock and cook, stirring, until the barley has absorbed the liquid. Continue adding the remaining stock, 1 cup at a time. Each time, cook and stir until the barley has absorbed the stock before adding more. Stop adding liquid once the barley is al dente (soft on the outside, a bit firm on the inside). This process takes about 35 – 40 minutes.
Add the soaked mushrooms, sautéed mushrooms and Parmesan cheese. Cook, stirring, for another 2 minutes to rewarm the mushrooms. Season with kosher salt and freshly ground black pepper to taste.
Divide risotto between 4 plates. Top each serving with Parmesan cheese shavings and hand-torn parsley leaves.