How To make Portobello Barley Risotto
4 tablespoons olive oil
1/2 pound portobello mushrooms
wiped clean with a damp cloth and
cut in 1" pieces 1 medium onion :
coarsely chopped
4 1/2 cups vegetable broth fat removed
1 cup pearl barley :
rinsed
1 tablespoon fresh rosemary leaves chopped
1/2 teaspoon ground allspice
1/2 cup white wine :
sweet
(Reisling, sauterne, dessert white) 1/2 cup golden raisins
salt and pepper 2 tablespoons Italian parsley
[1] Place 2 tablespoons of the oil in a large, heavy pot over medium-high heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often. Remove the mushrooms from the pan and set aside. [2] Reduce heat to medium-low. Add remaining oil and the onion. Cook about 10 minutes until onion is soft. [3] While onion is cooking, bring the vegetable broth to a boil in a medium-sized saucepan. Adjust heat to maintain a gentle simmer. [4] Add the barley, rosemary and allspice to the onions. Raise the heat to medium-high and cook, stirring, for 1 minute, making sure the barley is evenly coated with the oil. Add the wine and cook for 5 minutes, stirring, or until the wine is nearly evaporated. [5] Add the hot broth to the barley mixture, 1/2 cup at a time; cook, stirring frequently, over medium heat until each addition of broth is absorbed into the barley before adding the next. [6] When the barley is tender and nearly all the broth has been absorbed (about 45 minutes), stir in the reserved mushrooms and the raisins. Cook a few minutes longer, until the risotto reaches desired consistency. Season with salt and pepper. Serve immediately, sprinkling with chopped parsley.
CookSNote: When cleaning mushrooms, remove any stem ends. Wipe the mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet. Serves 4. 1/4 = 482 cals, 73g carbs, 11g pro., 18g fat, 3mg chol.
How To make Portobello Barley Risotto's Videos
Perfect Mushroom Risotto
Struggling to find a new side dish to go with your dinner? Give this mushroom risotto a try :)
Ingredients:
-1 cup arborio rice
-6 cups hot water
-6 tsp chicken stock baes
-1/4 stick butter
-3 whole portobello mushroom
-2 shallots
-1/2 cup parmesan cheese
????Music provided by BGM President
????Track : Paesaggio Italiano -
Essence of Emeril S1E107 - Portobello Mushrooms
Portobello and Barley Risotto with Parsnip Garnish.
How To Make Vegetarian Barley Mushroom Spinach & Halloumi Risotto
Barley Risotto is an adaptation of one of the Italian classic’s, Risotto. This delicious, full-bodied and creamy dish is a good source of Protein, Dietary Fibre, Calcium, Magnesium, Phosphorus, Potassium, Vitamin A, Vitamin K, Sodium, Iron. Best served hot.
#healthyfood #comeandcookwithmeuk #anyonecancook #howtomake #vegetarian #mediterranean #barley risotto #howtomakebarleyrisotto #vegetarianbarleyrisotto
Gourmet Barley and Mushroom Risotto!
I absolutely adore Italian cooking, and among their many different dishes, Risotto is probably my favourite. With that being said, here is a healthier version of a Mushroom Risotto in which I substituted Pearl Barley for Arborio Rice! Easy gourmet recipe with bold flavors, try it, like it, share it, and most of all, enjoy it!
Ingredients:
1 pack (300g) Pearl Barley
3 large sliced Portobello Mushrooms
1 medium onion diced
4 cloves of garlic finely diced
2 tbsps chopped fresh parsley (additional for plating)
2 tbsps extra virgin olive oil
5 oz white wine (choose something not too sweet that you'd drink)
1 liter vegetable stock
3/4 cup shredded parmesan cheese
3/4 cup whipping cream
salt and pepper to taste
Method:
1. In a screaming hot pot, add olive oil and then onions. Sautee onions until translucent then add garlic.
2. Sautee garlic for 30 seconds and then add portobello mushrooms. Cook until they wilt and become very tender.
3. Add entire bag of barley and sautee for approximetely 30 seconds. Add wine and allow the barley to fully absorb, stirring constantly.
4. Reduce heat to medium-high and add vegetable stock 250 ml at a time until fully absorbed by the barley, adjusting salt and pepper seasonings as you do so.
5. When the entire liter of stock has been added and absorbed, finish off the risotto by adding the parmesan, cream and parsley. Always ensure that the risotto remains creamy and moist, do not allow the mixture to become dry. If it does, add a bit more cream/milk to hydrate the mixture.
6. Plate and enjoy! :-)
*Tip- If you refrigerate left over risotto, reheat it on the stove top by adding a little liquid (cream/milk/water) to a sautee pan or pot on low heat and warm the risotto through until it is piping hot.
#CookingWithIndian #BarleyMushroomRisotto #CheckMehOut #Caribbean #Trinidad&Tobago #ChefIndian
The Biggest Mistakes Everyone Makes When Cooking Mushrooms
Mushrooms may not be everyone’s cup of tea, but mushroom lovers know that there are abundant culinary possibilities when mushrooms are around in your kitchen. You can put them in soups, curries, stews, and even deep-fried or sauté dishes. Mushroom dishes like sheet pan garlic butter mushrooms, white mushroom pizza, garlic mushroom quinoa, and wild rice and mushroom soup are to die for.
Of course, when it comes to making great mushroom dishes, it’s all in the preparation. To make your mushroom culinary experience a joyous occasion, take a look at these mistakes you need to avoid when cooking mushrooms.
#Mushrooms #Mistakes #Cooking
Read Full Article:
Martha Teaches You How To Cook Mushrooms | Martha Stewart Cooking School S4E4 Mushrooms
Martha sheds light on the world of mushrooms and makes four fantastic recipes: savory Buckwheat Crepes with mushroom filling, a vegetarian Mushroom Ragù, French Mushroom Soup, and a modern-day Mushroom Risotto. You'll be inspired to prepare her tasty recipes for breakfast, lunch or dinner.
#MarthaStewart #Mushroom #HowTo #Risotto #Recipe #Soup
Get the recipes at:
00:00 Introduction
00:54 Buckwheat Crepes with Mushroom Filling
5:46 Mushroom Ragu
13:25 Cream of Mushroom Soup
17:59 Mushroom Farro Risotto
23:37 Crispy Roasted Shiitake Mushrooms
Every Friday, only on YouTube.com/MarthaStewart!
This Episode originally aired on PBS as Martha Stewart's Cooking School Season 4 Episode 4
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Martha Teaches You How To Cook Mushrooms | Martha Stewart Cooking School S4E4 Mushrooms