Portobello Barley Risotto

* Exported from MasterCook *

Portobello Barley Risotto

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice & Couscous Side Dishes
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons olive oil
1/2 Pound portobello mushrooms wiped clean with a -- cut in 1"
pieces
damp cloth and
1 Medium onion -- coarsely chopped
4 1/2 Cups vegetable broth -- fat removed
1 Cup pearl barley -- rinsed
1 Tablespoon fresh rosemary leaves -- chopped
1/2 Teaspoon ground allspice
1/2 Cup white wine -- sweet (Reisling -- sauterne, dessert
white)
salt and pepper
2 Tablespoons Italian parsley

[1] Place 2 tablespoons of the oil in a large, heavy pot over medium-high
heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often.
Remove the mushrooms from the pan and set aside. [2] Reduce heat to
medium-low. Add remaining oil and the onion. Cook about 10 minutes until
onion is soft. [3] While onion is cooking, bring the vegetable broth to a
boil in a medium-sized saucepan. Adjust heat to maintain a gentle simmer. [4]
Add the barley, rosemary and allspice to the onions. Raise the heat to
medium-high and cook, stirring, for 1 minute, making sure the barley is
evenly coated with the oil. Add the wine and cook for 5 minutes, stirring,
or until the wine is nearly evaporated. [5] Add the hot broth to the barley
mixture, 1/2 cup at a time; cook, stirring frequently, over medium heat until
each addition of broth is absorbed into the barley before adding the next.
[6] When the barley is tender and nearly all the broth has been absorbed
(about 45 minutes), stir in the reserved mushrooms. Cook a few minutes
longer, until the risotto reaches desired consistency. Season with salt and
pepper. Serve immediately, sprinkling with chopped parsley.


- - - - - - - - - - - - - - - - - -