Mushroom Barley Risotto
If you’re looking for a hearty fall recipe for those freshly harvested mushrooms, this barley risotto is delicious! I used shiitake mushrooms, but you could also use oyster mushrooms, wine cap mushrooms, bolete mushrooms, or cremini mushrooms.
- 3 tbsp butter, divided
- 1 shallot, minced
- 2 cloves garlic, thinly sliced
- 1/2 lb fresh mushrooms, about 1 standard tray
- 1/4 tsp fresh thyme leaves, plus more for garnish
- salt and freshly ground pepper
- 1 cup pearl barley
- 1/2 cup dry white wine
- 4 cups beef broth, hot
- 1/4 cup parmesan cheese, grated
- Additional thyme leaves
- Freshly grated parmesan cheese
- Heat the beef broth in a saucepan and keep warm.
- In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, about 3-4 minutes.
- Add one ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point. Continue adding broth, one ladle at a time, allowing the it to cook until the liquid is absorbed before adding another ladle. Cook until all the broth is added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water (or broth, if you have more available) and cook a bit longer. When barley is cooked, stir in grated Parmesan cheese and stir to combine.
- Season dish with salt and freshly ground pepper, to taste. Serve with additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.