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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Barley Risotto with Red Wine Recipe

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This recipe for Barley Risotto with Red Wine is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
29 g dried shiitake mushrooms
2 T. olive oil
1 T. butter
4 cloves garlic, chopped
1 c. white onion, chopped
1 c. tomatoes, chopped and seeded, if possible
1 c. pearled barley
1 c. dry red wine, i.e.Merlot or Cabernet Sauvignon
1 tsp. salt
1 tsp. black pepper or to taste
3-4 c. vegetable or chicken broth, heated
1/4 c. freshly grated Parmesan or Parmigianino-Reggiano cheese, optional

Directions:
Directions:
Soak mushrooms in hot water for 30 minutes. Squeeze out water and cut into strips after soaking. Discard water. Heat oil and butter in large skillet, add garlic and onions. Cook for a few minutes, add tomatoes and mushrooms. Stir in barley and toss until barley is well coated; do not let barley brown. Add wine, and continuously stir until proper absorption. Season with salt and pepper. Pour in 1 c. broth and continue to stir for a few more minutes. Let simmer for about 15 minutes or until barley starts to dry. Add another 1 c. broth and continue cooking. Repeat until barley is soft and creamy, yet al dente. You will use at least 3 c. of broth during this process. Total cooking time is about 45 minutes. The risotto should be creamy with some thick liquid. Once the risotto is completely cooked, stir in cheese and serve. Excellent and worth the effort!

 

 

 

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