Risotto can be made with different starchy grains and when it is made with pearl barley, it is a delicious alternative to traditional risotto, made with white Arborio rice. Cook the barley in vegetable or chicken stock. Fresh herbs and vegetables compliment this barley risotto dish so well. Creamy and satisfying.
Makes: 4 servings
Ingredients:
½ cup dried porcini mushrooms
1 cup water
5 cups vegetable or chicken stock
⅛ tsp salt
2 tbsp extra virgin olive oil
2 shallots or medium sized onions, thinly sliced
1¼ cups pearl barley
½ cup dry white wine
⅛ tsp black pepper
¼ cup parmesan cheese
¼ cup minced dill
½ pound steamed asparagus or green beans or snow peas
¼ cup shelled, salted chopped pistachios (optional)
Method:
- Place mushrooms in medium sized bowl and pour 1 cup of boiling water over them. Cover. Allow to soak for 10 minutes. Strain soaking liquid. Save. Combine with vegetable stock. Thinly slice mushrooms Set aside
- Put stock and soaking liquid in a medium saucepan over low heat. Add salt
- Heat the oil in a large, nonstick skillet or fry pan. Add the shallots and cook until soft, about 5 minutes on medium heat.
- Stir in the barley and stir until the grains become separate, about 3 minutes.
- Add the wine and cook, stirring until it has been absorbed by the barley. Keep the heat medium. Add enough stock (1 cup ) to cover the barley. The broth will bubble, Stir often. When absorbed, add more stock. Continue to do this until all the stock has been absorbed. Add sliced porcini mushrooms with last addition of stock.
- When risotto has absorbed all the stock (35 to 40 minutes) add the pepper, parmesan, dill, asparagus. Stir once. Garnish with pistachios.
