Mushroom and Barley Risotto
From Cooking Light, December 2010
INGREDIENTS
- 2 cups boiling water
- ½ ounce dried porcini mushrooms
- 2 Tbsp olive oil
- 1½ cups chopped onion
- 1 (8-ounce) package cremini mushrooms, sliced
- 5 garlic cloves, minced
- 2 cups uncooked pearl barley
- 3 Tbsp brandy
- 1¾ cups water
- 1 cup fat-free, lower-sodium chicken broth
- 2 ounces fresh pecorino Romano cheese, divided
- ½ tsp kosher salt
- 1 tsp fresh thyme leaves
- ¼ cup chopped fresh flat-leaf parsley
INSTRUCTIONS
Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.
Heat a large Dutch oven over medium-high heat. Add olive oil to pan, and swirl to coat. Add onion; cook for 4 minutes. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly. Add barley; cook 30 seconds, stirring constantly. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.
Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese, thyme and salt into barley mixture. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.