Mushroom Barley Risotto

We are breaking all the rules with this one. Risotto anyone?

We’re mixing it up and making barley—yes, you read that right—Mushroom Barley Risotto. This twist on a classic brings the creamy, velvety texture of risotto with a deep, umami-packed flavor. The recipe combines some unexpected ingredients that you wouldn’t normally find in risotto, creating a dish worthy of a special date night. This is the risotto you make for a special occasion—the one you savor to the very last bite and will most definitely make again and again.

WHY YOU WILL LOVE THIS RECIPE

If you love risotto, but never stepped outside traditional risotto made with arborio rice then this is definitely a leap. This mushroom barley risotto recipe has the same creamy texture and bold flavor you would expect from risotto but… different. Barley not only leans a bit nuttier in flavor, but the texture is chewier and a bit snappy. It’s going to eat heartier, more filling and thus making it a perfect recipe to make in the fall and winter.

With that said barley takes longer to cook. I should preference this section with “why might you not like this recipe”. The answer comes down to time. Traditional risotto made with arborio rice takes approximately 25-30 minutes. This depending on how pearled the barley is (see below for explanation) could take from start to finish 50 minutes. Are you mixing the whole time? Absolutely not! None of my risottos require a full arm workout, but it does require you to keep and eye out and add broth every now and then.

This recipe is designed for a special occasion, a date night, maybe even Valentines day. It is a recipe that will wow your significant other, and frankly yourself with its deep mushroom flavor and additional layer of umami

WHAT YOU’LL NEED FOR MUSHROOM BARLEY RISOTTO

• Barley – We are changing it up! As you could tell from the title of this post. This risotto throws away the traditional short grain rice for a nuttier and snappier grain: Barley. Just like with rice, the barley you choose matters for this recipe. And why? Because if you accidentally make this recipe with hulled barley you are going to be simmering it for and hour and a half plus.
  
  You want to pick up pearled barley, which isn’t hard to find. “Pearled” simply means that the outer layer has been removed making it softer which means it cooks faster. Yes you loose some of its nutritional value, but are we really eating this recipe for health. If you come across barley that isn’t labeled pearled, google what it looks like, trust me you can identify it by the way it looks.
• Miso – A lighter miso. I personally like using a Dash Miso, but a yellow miso works perfectly here.
• Porcini Powder – I am sorry… this recipe requires a specific ingredient. I typically stay away from specialty ingredients, but this porcini powder adds mushroom flavor without simmering the perfectly seared mushrooms in the broth for 50 minutes and potentially killing their texture. I personally like porcini powder, but any mushroom or even ‘umami powder’ works.
  
  So where can you find this? Higher-end supermarkets like Whole Foods might carry something. I am aware Trader Joes has an umami powder which isn’t the best choice for this recipe as its not super mushroom forward but it will work. The one that I use is The Spice House Porcini Powder. It’s packed with so much flavor that a little goes a long way. For 10% off use my code THEBOLDAPPETITE.

INGRIEDIENTS CONT…

• Beef Stock – Must be stock not broth. If you don’t know the difference, stock is typically made from bones with support from simmering vegetables and aromatics. It’s more flavorful, slightly thicker in texture and has a much deeper and more complex flavor than broth.
• Mushrooms – Players choice here. For a recipe like this, that takes a bit of time and effort I like to splurge on my mushrooms and do a combo of maitake, oyster, and baby bellas. The mushrooms will be seared in a bit of butter while the barley is cooking then added the finish dish at the end.
• Garlic –Fresh only!
• Shallots
• Thyme -Fresh only! You need about 5-6 thyme stems, leaves removed, stems discarded.
• Parmesan Cheese – Just a touch, but fresh only here.
• Butter

TOOLS NEEDED

• Wide Pan – As with all risotto you need a pretty large pan with enough surface area to evenly cook the grains. Think saute pan, braised, or even a super wide skillet. Bonus points if it has a lid, because while putting a lid on traditional risotto is sacrilegious, this isn’t traditional risotto is it? A lid during some of the cooking time will speed it up.
• Large Skillet – Ideally enough to fit all the mushrooms without over crowding the pan to ensure that they brown and not steam.

HOW TO MAKE MUSHROOM BARLEY RISOTTO

Prepare the Broth – Just like traditional risotto, it is important to heat and keep the broth warm throughout the entire cooking process. With this risotto recipe you need to pull a few ingredients together before cooking the barley. In a pot over low heat add the beef stock, mushroom powder, thyme leaves and miso to the pot. Bring to a simmer then lower the heat all the way. You just need the broth to stay warm throughout.

Saute the Base – In your wide pan over low heat add the butter. Once melted and hot, toss in the minced shallots and garlic. Saute for 2-3 minutes until soft and fragrant, but not brown! If it begins to brown then turn down the heat.

Toast the Barley – Add in the barley and toast for 3-4 minutes, mixing every few seconds to it evenly toasts. Unlike with rice which turns a bit translucent when it’s ready for the broth, the barley will look the same.

Add the Broth – There is no wine in this recipe so we go straight to adding the broth. Add warm broth to the risotto, but not all at once! You will need approx. 5-6 cups of broth for this recipe (yes this is a lot and more than when you make it with arborio rice). My rule of thumb is to pour just enough broth to cover the risotto, when the broth starts to dip below the grains it is time to add more.

Mix, Add, Shake – Mix 2-3 times per broth add. If you end up mixing more, no biggie! Also give the pan a shake midway to ensure the rice isn’t sticking to the bottom. I typically mix once right after I add the broth and like 2-3 times a few minutes later. 

Here is where we break the rules a bit. You are allowed to place the lid on this dish in between mixes and broth adds. This should speed up the cooking process a bit. You will need to pay a bit more attention to the dish if you are placing the lid on. Make sure it doesn’t start sticking and that you are still adding broth at the appropriate times.

Keep in mind: this risotto is going to take so much more time than a risotto made with rice. Taste throughout, especially after the 30 minute mark. Barley should have a bite to it, yet it shouldn’t be hard. I found with pearled barley it takes the full 6 cups of broth, but there is a chance it takes slightly less. Keep and eye on it and trust the process.

But what about salt!? You will most likely not need it with the addition for the miso to the broth. Taste the broth, is it seasoned enough…. yes? Then don’t salt.

Cook the Mushrooms – Ready to multitask? Because this recipe takes time it’s best to start the mushrooms sometime after adding the broth to the grains. In a separate skillet melt the butter. Once hot place the mushrooms down in a single layer, careful not to overcrowd the pan. Let them cook undisturbed for about 3-4 minutes, then flip when the edges start to brown.

Season with a heavy pinch of salt, then cook the other side for the same amount of time. Please note depending on what mushrooms you buy for this dish your timing might change a bit so keep an eye out for that golden brown.

Add the Parmesan Cheese – In the last minute, right before all the broth has been absorbed turn off the heat. The risotto should be al dente, not hard, and be relatively loose. Don’t worry it will come together in the next few minutes. Add in parmesan cheese and the mushrooms and give it a mix. Serve immediately.

STORING/REHEATING

Mushroom barley risotto, as all risottos needs to be eaten immediately. However leftovers can be stored in an airtight container in the refrigerator for 2-3 days. When ready to reheat place the risotto in a small pot with a splash of broth (any works) or even water to rehydrate and loosen the grains. Heat on low and mix every minute or so to reheat evenly.

Can’t get enough risotto? PERFECT! I have more recipes.

Risotto alla Milanese // Kale & Pancetta Risotto
Lemon Parm Risotto // Cacio e Pepe Risotto
Spicy Vodka Risotto // Brown Butter & Sage Risotto
Creamy Tomato Risotto // Smoked Gouda Risotto
Lobster Risotto // French Onion Risotto
Risotto Carbonara // Crab Risotto
Corn Risotto // Pumpkin Risotto