Mushroom Barley Risotto
This mushroom barley risotto brings a twist on a classic with the iconic creamy, velvety texture of risotto with deep, umami-packed flavor.
Servings 3 people
Ingredients
- 6 cups beef stock
- 3 tbsp miso
- 2 tsp porcini powder or another mushroom powder
- 5 -6 thyme sprigs stems discarded
- 6 tbsp butter split 3 and 3
- 4 garlic cloves minced
- 1 shallot minced
- 1 cup pearled barley
- 5-6 oz mushrooms baby bellas, maitake, or oyster
- 3/4 cup Parmesan cheese
Instructions
- In a pot add in the beef stock, miso, porcini powder, and thyme. Heat until simmering then lower the heat all the way to keep warm.
- In a wide pan on low-medium heat melt 3 tbsp of the butter. Once melted add the shallots and garlic, and cook until soft and fragrant.
- Add the barley and toast for 3-4 minutes.
- Add the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix about 2-3 times per broth add.
- *** you can add a lid to the pan between mixes and adds, this will speed up the cooking process since barley takes a while longer to cook. Keep and eye on it though and don't let the grains stick.
- Add more broth and repeat above steps. The barley will take close if not all of the 6 cups of stock. Start tasting at the 30-35 minute mark. Is the barley still hard? Add more broth. Is it not loose enough? Add more broth. Also a note on salting, the miso adds a lot of sodium to this dish. Only salt if needed.
- While the barley is cooking start the mushrooms. In a wide skillet over medium heat add the 3 tbsp of the remaining butter. Once hot layer in the mushrooms in a single layer. Cook for 4-5 minutes, or until golden brown along the edges and flip. Lightly salt and cook for another 4-5 minutes. Once done place on the side until the risotto is finished.
- When the barley is done, it should be loose and al dente, remove it from the heat. Add in the parmesan cheese and mushroom and toss. Serve immediately.