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
How to Make Mushroom Risotto | Best Mushroom Risotto Recipe
Learn how to make the BEST MUSHROOM RISOTTO! Easy step by step recipe.
Printable Version:
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Ingredients:
300g (11/2 cups) Arborio rice (
200g (7 oz) white button mushrooms/ chestnut mushroom
200g (7 oz) Portobello mushrooms
40g (1.4oz) dried porcini mushrooms (
3-4 tablespoons olive oil
45g+15g (3 tbsp+ 1 tbsp) butter
1/2 cup (120ml) dry white wine
1/2 onion
2 garlic cloves
1.6-1.8L (7-8cups) chicken/vegetable stock (recipe:
1 tsp fresh thyme
50g (1/2 cup) grated parmesan + more for topping (optional)
1/4 bunch parsley
Salt
Pepper
Directions:
1. warm the stock over low heat.
2. Preparation: Roughly slice Portobello and chestnut mushrooms. Soak the porcini mushrooms in hot stock/water for 20 minutes, then drain well and keep the liquids. Finely chop onion and parsley, crush garlic cloves.
3. Heat 2-3 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the Portobello and chestnut mushrooms, and cook until soft, about 5 minutes. add porcini mushrooms and cook 2 min more. Remove mushrooms and their liquid, set aside.
4. In the same saucepan heat 1-2 tablespoons olive oil and 1 tablespoon butter. Add onion and garlic. Sauté 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. Pour in warm porcini soaking liquids, keep stirring.
5. After approximately 14-16 minutes stir in the mushrooms. Continue adding stock, 1/2 cup at a time, stirring continuously, Until the liquid is absorbed, and the rice is al dente, total cooking time should be about 20 minutes.
6. Turn the heat off, stir in parmesan, butter and parsley. Season with salt and pepper.
Notes:
• You can use any kind of mushrooms.
• You must keep an eye on the rice consistently.
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Essence of Emeril S1E107 - Portobello Mushrooms
Portobello and Barley Risotto with Parsnip Garnish.
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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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Teaches You How To Cook Mushrooms | Martha Stewart Cooking School S4E4 Mushrooms
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 -
RISOTTO met paddenstoelen: een gouden combinatie | Allerhande
Risotto met paddenstoelen: deze variant met portobello en porcini wil je proeven! Ervaar met dit recept de gouden combinatie van paddenstoelen en risotto. Deze risotto brengt je meteen in Italiaanse sferen en is makkelijk te maken. Buon appetito! Abonneer je hier:
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Bekijk hier het hele recept:
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00:00 Risotto met portobello en porcini
00:46 Stap 1 - Voorbereiden: groenten snijden
04:40 Stap 2 - Bouillon opzetten
05:18 Stap 3 - Risotto starten
06:42 Stap 4 - Bouillon toevoegen
08:11 Stap 5 - Portobello's bakken
08:51 Stap 6 - Risotto afronden
10:00 Paddenstoelenrisotto in 6 stappen
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INGREDIËNTEN (4 personen)
25 g porcini gedroogd eekhoorntjesbrood
150 ml water
1 ui
250 g knolselderij
750 ml paddenstoelenbouillon van tablet
5 el traditionele olijfolie
400 g risottorijst
100 ml witte wijn
4 portobello champignons
100 g Grana Padano kaas
15 g verse platte peterselie
25 g ongezouten roomboter
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Lees hier meer over Allerhande en ons ruime aanbod van recepten:
Of bekijk onze andere video’s in een van deze playlists:
Zomerrecepten
Makkelijke recepten - 5 ingrediënten
BBQ recepten
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#Allerhande #ItaliaansAvondeten #Risotto
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