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Buttery Barley Risotto With Parmesan Cheese

In this recipe from Rick Tramonto, chef at Tru in Chicago, chewy pearl barley meets silky European butter in an outstanding alternative to arborio rice risotto. For best results, use Parmigiano-Reggiano.

Type: Rice
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

6 1/2 cups 1540mlLow-salt chicken broth
6 tablespoons 90mlUnsalted European-style butter
1 tablespoon 15mlOnion - finely chopped (medium)
2 tablespoons 30mlGarlic cloves - minced (medium)
2 cups 474mlPearl barley - (abt 13 oz) - rinsed, drained
1   Portobello mushrooms, 3" dia - (6 oz) - stemmed, gills
  Scraped, caps sliced
1/2 cup 73g / 2.6ozFreshly-grated Parmesan cheese - - (abt 1 1/2 oz)
1 tablespoon 15mlChopped fresh chives
1 tablespoon 15mlChopped fresh Italian parsley
1 tablespoon 15mlChopped fresh basil

Recipe Instructions

Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm.

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; saute until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.

Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and saute until soft, about 5 minutes. Season to taste with salt and pepper.

Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

This recipe yields 6 first-course servings.

Source:
Bon Appetit, September 2003

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