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    Home / Recipes / Course / Dinner

    0 Sep 21, 2010 Dinner  |   Jump to Recipe

    Barley Mushroom Risotto

    Barley Mushroom Risotto

    This post may contain affiliate links.

    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

     

    Barley Mushroom Risotto

    Barley Mushroom Risotto

    by Brandon Matzek
    Adapted from Sweet Paul Magazine.
    4 from 3 votes
    Print Recipe Pin Recipe
    Servings 4 servings

    Ingredients
      

    • 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
    • Kosher Salt
    • Freshly ground black pepper

    Extra Parmesan cheese (for garnish)

      A handful of parsley leaves (for garnish)

        Instructions
         

        • 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.
        Tried this recipe?Tag @brandiego on Instagram so I can check it out!

         

        Barley Mushroom Risotto

        0
        Brandon and Federico
        Brandon

        I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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        Categories: Dinner Tags: barley, black pepper, butter, chicken stock, garlic, kosher salt, mushroom, olive oil, onion, parmesan cheese, risotto, white wine

        Reader Interactions

        Comments

        1. Alison Clancy says

          October 8, 2010 at 2:26 pm

          Oh, those mushrooms look fantastic! I had to stop myself from drooling at the sight of them!

          Reply
        2. RavieNomNoms says

          October 8, 2010 at 3:17 pm

          I love mushroom risotto, this looks great!

          Reply
        3. Kim - Liv Life says

          October 8, 2010 at 3:19 pm

          Beautiful photos!! The risotto looks wonderful, my inlaws are visiting for dinner this Sunday, this just might be the perfect dish. Thanks!

          Reply
        4. Tiffany says

          October 8, 2010 at 3:54 pm

          Great post, great photos! I don’t do risotto very often, but with mushrooms, I am a fan! Thanks for sharing!

          Reply
        5. Kristen says

          October 8, 2010 at 7:16 pm

          What a delicious dish. I think risotto was just made for mushrooms, lots and lots of mushrooms!

          Reply
        6. Joy says

          October 8, 2010 at 8:11 pm

          That looks looks wonderful. I have been meaning to trying risotto.

          Reply
        7. Julie M. says

          October 8, 2010 at 11:23 pm

          I love mushrooms and I love risotto so this is heaven on a plate for me! Buzzed ya! Thanks for sharing!

          Reply
        8. Nova Walsh says

          October 10, 2010 at 10:09 am

          What amazing pictures! This looks so fantastic – if I could find barley here in Taiwan I would make this tomorrow. It looks like it would be great comfort food.

          Reply
        9. Priya sreeram says

          October 11, 2010 at 1:49 pm

          lovely recipe !!

          Reply
        10. eatgreek.net says

          October 14, 2010 at 7:17 am

          I think I’m hungry!!! it looks delicious! 😀

          Reply

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        Brandon and Federico

        I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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