Barley Risotto With Wild Mushrooms
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3ounces dried cepes
- 8cups water
- 1teaspoon canola oil
- 1pound fresh Portobello or shiitake mushrooms
- 1large shallot
- 1small clove garlic
- 1cup dry white wine
- ½cup pearl barley
- ½cup grated Parmesan cheese
- 1cup minced parsley leaves
The Broth
The Risotto
Nutritional analysis per serving (4 servings)
335 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 10 grams dietary fiber; 6 grams sugars; 15 grams protein; 268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan. Finely chop the mushrooms and set aside. Keep the broth warm over low heat.
- Step 2
Heat the oil in a large, heavy-bottom saucepan. Add the fresh mushrooms. Saute over high heat until golden, but not soft, about 3 minutes. Take the mushrooms out of the pan and set aside. Add the shallots and garlic to the saucepan. Reduce the heat to medium low and cook until tender, about 5 minutes. Add the wine. Increase the heat to medium high and simmer until reduced to ½ cup, about 5 minutes. Add the barley and stir. Ladle in ½ cup of the hot broth and stir until all the liquid has been absorbed. Continue adding ½ cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes. Beat in the Parmesan. Divide among 4 bowls, garnish with parsley and serve immediately.
Private Notes