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.
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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.
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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
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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
Gordon Ramsay's Easy Barley Risotto
If you've always wanted to be asked with Gordon's famous Where's My Risotto phrase, this delicious recipe will do the trick. Easy and simple, it's the perfect winter dish!
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Risotto with Mushrooms
Bon Appetito!
Today we make risotto. Risotto with mushrooms is a classic Italian dish that showcases the rich and creamy flavors of Arborio rice combined with earthy and savory mushrooms. This dish is known for its luxurious texture and aromatic taste, making it a popular choice for both vegetarian and non-vegetarian food lovers.
The base of risotto is Arborio rice, a short-grain rice that is known for its high starch content. This starch contributes to the creamy consistency of the dish. The rice is cooked slowly and gently, allowing it to absorb the flavors of the other ingredients while releasing its natural starches, resulting in a velvety texture.
Mushrooms play a starring role in risotto with their distinct flavor and meaty texture. Varieties like cremini, portobello, or porcini mushrooms are commonly used, depending on availability and personal preference. The mushrooms are typically sliced or diced and sautéed until they become tender and release their savory aromas.
To build depth of flavor, aromatic ingredients like onions, garlic, and sometimes shallots are sautéed alongside the mushrooms. These ingredients add a subtle sweetness and a touch of complexity to the dish.
As the risotto continues to cook, a flavorful liquid such as vegetable or mushroom broth is gradually added, allowing the rice to absorb it slowly. This process of adding liquid and stirring the rice continuously helps to release the starches, resulting in the characteristic creaminess of risotto.
Along with the broth, white wine is often added to enhance the flavors of the dish. The wine adds acidity, which balances the richness of the rice and mushrooms. It also imparts a subtle fruity undertone to the final dish.
Towards the end of cooking, grated Parmesan cheese is commonly stirred into the risotto, further enriching the flavors and adding a salty and nutty taste. Fresh herbs like thyme, parsley, or chives are often sprinkled on top for a burst of freshness and added visual appeal.
Risotto with mushrooms is a versatile dish that can be enjoyed as a comforting main course or as a side dish. Its creamy and satisfying nature makes it an excellent accompaniment to grilled meats, roasted vegetables, or simply enjoyed on its own.
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Cebada con hongos - Barley with moshrooms
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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