Barley Risotto
Barley risotto, also known as "barlotto," is a delicious and hearty alternative to the traditional rice-based risotto. Here's a simple recipe for Barley Risotto with mushrooms and Parmesan:
PRINT RECIPE CARD
Makes about 4 servings.
Ingredients:
- 1 cup barley
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (about 225g) mushrooms, sliced (use a mix of varieties like cremini, shiitake, and oyster for more flavor)
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions:
- In a saucepan, heat the vegetable or chicken broth. Keep it warm over low heat.
- In a large, deep skillet or pan, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent, about 3-4 minutes. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 5-7 minutes.
- Add the pearl barley to the skillet and toast it for 2-3 minutes, stirring occasionally, until it becomes lightly golden.
- Pour in the white wine and stir, allowing the barley to absorb the liquid. Cook until the wine has mostly evaporated.
- Begin adding the warm broth to the barley mixture one ladleful at a time. Allow the liquid to be absorbed before adding more. Continue this process until the barley is cooked to your desired level of tenderness. This usually takes about 30-40 minutes.
- Once the barley is cooked, stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Adjust the consistency by adding more broth if needed.
- Garnish the barley risotto with chopped fresh parsley. Serve it hot, optionally with an extra sprinkle of Parmesan on top.
Leave a comment