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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mushroom Barley Risotto Recipe

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This recipe for Mushroom Barley Risotto is from Grandma's Family Recipes, 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:  
¾ LB MUSHROOMS – CHOPPED
½ LARGE ONION – DICED
1 CLOVE GARLIC – MINCED
2 t. THYME
1 C PEARL BARLEY
½ C WHITE WINE
BUTTER
OLIVE OIL
4 C. CHICKEN STOCK (or vegetable)
PARMESAN
Directions:
Directions:
Heat olive oil and cook mushrooms until browned and soft. Set aside.

Heat butter. Saute onions about 5 min. (until soft). Add garlic and cook a little. Add barley and stir to coat. Cook 2-3 minutes. Add thyme, salt and pepper, and wine. Let liquid evaporate. Add hot stock, ½ C at a time, stirring after each addition. When evaporated, add ½ C more. Stir frequently. Could take 30 min or more. Stir in cooked mushrooms and juice. Add ½ C parmesan.

 

 

 

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