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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Mushroom Barley Pilaf Recipe
Ingredients
1 cup of Onion
3 cloves of Garlic
8 oz Mushroom
1Tbsp vegan butter
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Thyme
2 Tbsp Parsley
1 tbsp better than bouillon
1/2 cup of White Wine
1&1/2 cups Barley
4 cups of water
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The Creamiest Mushroom Risotto
The Creamiest Mushroom Risotto
Here is my recipe to make a creamy, delicious and umami packed mushroom risotto ????
Serves 3-4
Notes:
- Use olive oil
- Use the same mushroom saucepan for shallots
- Add 1 cup of stock at a time and stir continuously until it has fully absorbed
- Use arborio rice, it has higher level of starch and thickens the cooking liquid
- Shallots are finer than onions so they dissolve into the risotto
Ingredients:
Garlic Mushrooms:
500g Brown Swiss (sliced and quartered)
250g portobello (sliced)
1 tbsp oil
2 tbsp butter
3 garlic cloves (minced)
Salt and pepper
Risotto:
1 tbsp oil
2 shallots (or one small onion)
1/2 cup dry white wine
1 1/2 cup aborio rice
5 cups of chicken stock
Finishers:
1/2 cup cream
2 tbsp butter
1/2 cup parmesan cheese
1/2 tsp salt and pepper
Serving:
Quartered mushrooms
Parmesan
Chives
Instructions:
Mushrooms:
1. Add oil and butter to a large pot on high heat
2. Add mushrooms until golden brown
3. Add garlic and salt and pepper
4. Place in bowl
Risotto:
1. Turning the heat to medium, add oil and shallots
2. Cook until translucent
3. Add wine, allow to simmer rapidly for 1-2 minutes, scraping the base of the pot until nearly evaporated
4. Add rice (uncooked) and toast for 1 minute until translucent
5. Add 1 cup of stock at a time, while continually stirring until absorbed
6. Repeat step 5 until the rice is al dente (slight chew but tender), and the risotto is creamy
Finishes:
1. Add cream and butter, stir vigorously to make creamy
2. Stir in parmesan, salt and pepper
3. Stir in the mushrooms and season if needed (or half now and top with other half)
4. Serve with parmesan and herbs (parsely or chives)
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