Saturday, March 21, 2020

Barley Mushroom Risotto

I come across a New York Times insert, a compendium of one pot meals. The barley risotto looks delicious, then again the stylized picture is meant to whet our appetites! Yes, that means my mouth is watering.

I have a handful of mushrooms. Some wilting broccolini. And lots of barley. Barley is the base. Use any stout veggies that will hold up to a fast braise.  Onion and garlic is sauteed till fragrant. Barley toasts along with mushrooms. Broccolini is the green.  I like the color contrasts. Chicken stock hydrates the barley. The risotto braises in a hot oven. Once uncovered, you can see how the barley has plumped up, the nutty aroma an open invitation to sit down to dinner asap! 

Adapted from NYT Kay Chun risotto recipe
Serves 4

3/4 cup Barley
2 tablespoons Olive Oil
1 large Onion
4 Garlic cloves
1 cup sliced Cremini Mushrooms (any mushrooms will do)
4 Broccolini stalks
2 cups Chicken Stock
1/2 teaspoon Kosher Salt
Lots of Ground Black pepper
2 tablespoons Butter
1/4 cup grated Parmesan Cheese

Chop onion into small dice.

Slice garlic cloves thinly.

Cut mushrooms into quarters.

Cut broccolini into 1 inch pieces.

Heat oven to 375F or 190C.

Heat olive oil in an oven proof skillet with a lid.

Add chopped onion and garlic to hot oil and saute till translucent. 

Add chopped mushroom and saute for a few minutes.

Drop broccolini into the pan and mix well.

Stir barley into the oil and saute well for 2 minutes till toasty.

Pour chicken stock into the pan and bring to a boil.

Cover the pan and braise in the oven for 30 minutes. 

Uncover and stir in butter.

Scatter parmesan cheese over the risotto. Enjoy. 

The mushrooms cook up soft and chewy. The addition of butter and cheese gives the risotto an appealing silky look. It is a forkful of divine taste. 

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