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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
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
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.