Recipe: Episode 4 - Mushroom Barely Risotto

13 November 2014

Mushroom Barely Risotto

What you need:

1/4 cup extra-virgin olive oil

3 large shallots, minced (1/2 cup)

4 large garlic cloves, thinly sliced

1 pound oyster mushrooms, thickly sliced

1/2 teaspoon chopped thyme


Freshly ground pepper

1 1/2 cups pearled barley

2/3 cup dry white wine

4 cups hot beef broth mixed with 2 cups of hot water

Snipped chives, for garnish

1/2 cup shaved Parmigiano-Reggiano (about 1 ounce), for garnish

What to do:

  • In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes.

  • Add the mushrooms and thyme and season with salt and pepper. Cook, stirring frequently, until tender, about 8 minutes. Add the barley and cook, stirring, for 1 minute. 

  • Add the wine and cook until absorbed, about 5 minutes.

  • Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed.

  • Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes.

  • Season with salt and pepper and transfer to a bowl. Garnish with chives and the cheese shavings and serve.