Please select the state to which you would like to have your wine shipped. If your state is not listed on the drop-down below, we regret that we are unable to ship to you at this time.

By clicking "Verify" you acknowledge that you are at least 21 years old.
You must select a state to continue.
Print This Page

Barley Risotto with Garlicky Mushrooms

FOOD & WINE Wine Club Barley Risotto with Garlicky Mushrooms FOOD & WINE Wine Club Barley Risotto with Garlicky Mushrooms
Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms.
Servings: 10 to 12 servings
Total Time: 1 hour 15 minutes
Ingredients
¼ cup extra-virgin olive oil
3 large shallots, minced (½ cup)
4 large garlic cloves, thinly sliced
1 pound oyster mushrooms, thickly sliced
½ teaspoon chopped thyme
Salt and freshly ground pepper
1½ cups pearled barley (10 ounces)
⅔ cup dry white wine
4 cups hot beef broth mixed with 2 cups of hot water
Snipped chives, for garnish
½ cup shaved Parmigiano-Reggiano (about 1 ounce), for garnish
Directions
1. In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes. Add the mushrooms and thyme and season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. Add the wine and cook until absorbed, about 5 minutes.

2. Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes. Season with salt and pepper and transfer to a bowl. Garnish with the chives and cheese shavings and serve.

MAKE AHEAD The risotto can be refrigerated overnight. Rewarm before serving.