Barely Risotto | Sanjeev Kapoor Khazana
Creamy risotto recipe made using pearl barley instead of rice. Watch this video to find out how to make this recipe.
BARLEY RISOTTO
Ingredients
1½ cups pearl barley, soaked
1 tablespoon oil
1 tablespoon chopped garlic
1 medium onion, finely chopped
3 cups vegetable stock
1 teaspoon red chilli flakes
Salt to taste
Crushed black peppercorns to taste
¼ cup parmesan cheese powder
1 cup chopped spinach + for garnishing
Method
1. Heat oil in a non-stick pan. Add garlic and sauté for 30 seconds. Add onion, mix and sauté till golden. Add pearl barley, mix and cook for a minute.
2. Add vegetable stock, chilli flakes, salt and crushed peppercorns, mix, cover and cook till the barley is done.
3. Add parmesan cheese and mix well. Switch off heat, add spinach and mix well.
4. Serve hot garnished with some chopped spinach.
Preparation Time: 5-8 minutes
Cooking Time: 15-20 minutes
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Instant Pot Mushroom Risotto
Risotto is a dish that is actually very easy to make if you have the time to stand and stir and watch the arborio rice drink up half-cup increments of broth over the course of 30-45 minutes. Or...you could just do it this way in the Instant Pot and get it done in half the time without babysitting the pot. And it’s absolutely delicious!
I used a recipe for mushroom and spinach risotto from the Instant Pot website and their book Instant Pot Miracle as my guide, but made several modifications for it. Here is a link to the original recipe:
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
2 TB olive oil
1 large shallot, about ½ cup minced
8 oz mushrooms, sliced
½ tsp fresh rosemary
½ tsp fresh thyme
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes
½ cup dry white wine
2½ cups chicken broth
1 cup white arborio rice
1 TB butter
½ cup grated parmesan or pecorino romano
2 TB chopped parsley
Instructions:
1. Heat the pot on the saute mode. When the display reads “HOT,” add the olive oil and shallots and cook until just softened, about 2 minutes.
2. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms have softened and taken on a nice amount of browning. This will take about 8-12 minutes.
3. Add the rosemary, thyme, salt, black pepper, and red pepper flakes. Stir for about 1 minute until very fragrant.
4. Add the wine and deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits from the bottom of the pot.
5. Add the rice and chicken broth and stir to evenly distribute all ingredients.
6. Lock the lid and cook on manual/high for 6 minutes followed by a quick pressure release before reopening the lid.
7. Stir in the butter, cheese, and parsley. Continue to stir until the butter is melted and the risotto is very creamy.
8. Serve with extra parsley and enjoy!
How To Make Pressure Cooker Mushroom Risotto
Get the full recipe:
The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth.
WHY IT WORKS
- Creamy, flavor-packed mushroom risotto, without the constant stirring.
- We get intense mushroom flavor by using a combination of well-browned fresh mushrooms, dried porcini, and stock infused with mushroom trimmings.
- The pressure cooker produces perfectly cooked creamy risotto in just a few minutes, with no stirring.
A touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms.
NOTES:
I like to add a splash of heavy cream to my risotto just before serving—it adds a velvety creaminess and smooths out all the flavors. Some folks prefer the stronger flavor of cream-free risotto. Taste before adding the cream if you are unsure.
To Cook Without a Pressure Cooker: Follow recipe through the end of step 4, using a large Dutch oven instead of a pressure cooker. Strain the broth through a fine-mesh strainer into the Dutch oven and add 2 more cups of broth. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until most of the liquid is absorbed and the rice is almost cooked through, about 30 minutes. Stir in 1 to 2 more cups of broth to adjust consistency and continue with step 6.
INGREDIENTS
1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
1 ounce (30g) dried porcini mushrooms (optional)
1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
4 tablespoons (60ml) extra-virgin olive oil
4 tablespoons (50g) unsalted butter
Kosher salt and freshly ground black pepper
1 medium yellow onion, finely chopped (about 6 ounces; 170g)
2 medium cloves garlic, finely minced
1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) light miso paste
3/4 cup (175ml) dry white wine
1/4 cup (60ml) heavy cream (optional; see note)
1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives
DIRECTIONS
1. Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add fresh mushroom scraps to container with porcini-infused stock and set aside.
2. Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
3. Add onion, garlic, and chopped porcini (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and butty in the center.) Stir in soy sauce and miso paste until evenly incorporated.
4. Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
5. Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by running it under cold water if it is not electric or using the steam-release valve if it is electric.
6. Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.