Pearl Barley Mushroom and Asparagus Risotto
A chewier version of the classic rice dish
Equipment
- 1 small bowl for soaking dried mushrooms
- 1 saucepan to heat up broth
- 1 wok or large pan to cook risotto
Ingredients
- 1/2 cup dried mushrooms of choice (optional)
- boiling water
- 1.5 Tbsp olive oil
- 1/4 small onion, finely diced You can omit, I had a piece in my fridge!
- 1 shallot, finely diced
- 1 3-inch piece celery, finely diced
- 2 Tbsp butter
- 1 cup mushrooms, whatever kind you like, chopped
- 1-2 cloves garlic, finely minced
- 4-5 asparagus spears, tough ends cut off, 2 inch tips cut, then sliced in half lengthwise, the rest, sliced
- few sprigs fresh thyme, or 1 tsp dried
- 1/2 cup dry white wine
- 4 cups (approx) beef or chicken broth
- 1-2 Tbsp butter - yes, more!
- 1/4-1/2 cup Parmigiano Reggiano cheese, finely grated
Instructions
Dried Mushrooms
- Place dried mushrooms in a small bowl
- Pour boiling water and allow to rehydrate for at least 15 minutes
- Remove mushrooms from water, reserving the broth, and chop medium dice
Stock
- Bring beef or chicken stock to the boil in a good-sized pot, then reduce heat to a simmer - keep the heat on as you must add the stock hot to the risotto
Risotto
- Heat a large pot or wok (which I used), over medium heat, add oil, then shallots, onion (if using) and celery.
- Cook, stirring, occasionally, until veggies are soft but not browned
- season with a little salt
- add butter to the pot and once melted, add mushrooms, both rehydrated and fresh, asparagus (not the tips), thyme and garlic
- Cook for a good five minutes, stirring occasionally
- add wine and continue cooking and stirring until most of the wine is absorbed
- Pour in the mushroom stock, stopping before you add the grit, then add one ladle of hot stock at a time, stirring occasionally, only adding another ladle when the previous one is absorbed
- This is a labour of love and cannot be rushed, so pour yourself a glass of wine and enjoy the process!
- Continue adding, a ladle at a time until you have reached a nice creamy texture. Taste to see how "chewy" your barley is - about 30 or so minutes
- Once you have deemed it just right, remove any thyme stems you find, add your asparagus tips, the butter and about 1/4 cup of cheese and stir well. Taste and adjust seasoning, if necessary
- Turn off the heat, cover, and let it sit for 2-3 minutes
- Give one last stir and serve in warm bowls, grate fresh cheese on top and add a drizzle of olive oil