Portobello And Barley Risotto

Recipe Ingredients

1		Ruby Port - optional
1 1/4 tablespoons	18ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onion
1 cup	237ml	Pearl barley
3 cups	711ml	Mushroom stock - to 4 cups
1/2 lb	227g / 8oz	Assorted mushrooms - sliced
		(such as Shiitake, Cremini, Chanterelles - and white button)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped tomato
2 tablespoons	30ml	Whole Portobello mushrooms - stems removed (large)
		Olive oil - for brushing
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Heavy cream
2 tablespoons	30ml	Grated Parmesan cheese
1 tablespoon	15ml	Basil chiffonnade
		Garnish
		Grated Parmesan cheese
		Basil chiffonnade
		Fried parsnip strips - optional

Recipe Instructions

Begin port reduction, if using: In a small saucepan over low heat bring port to a slow boil, reduce heat and simmer until syrupy and sweet, and reduced to 1/2 cup, at least 30 minutes, checking from time to time.

Meanwhile, in a saucepan heat 1 tablespoon oil, add onion and cook until tender and golden. Add barley and stir to coat completely in oil. Add just enough mushroom stock to cover and bring to a boil, stirring constantly. Reduce heat and simmer, stirring constantly. Add more stock, 1/2 to 1 cup at a time, as liquid is absorbed. Continue adding liquid until barley is tender, tasting frequently. When barley is done, it should be slightly soupy, like a risotto. Continue with remaining recipe steps while barley cooks.

In a separate saute pan heat remaining oil, add sliced mushrooms and saute until lightly browned and tender; season with salt and pepper. Add tomatoes and cook 2 minutes more.

Preheat barbecue, grill or stovetop grill over high heat. Brush portobello mushrooms with oil and grill, turning once, until tender and grill marks appear on cap.

To finish, stir mushroom-tomato mixture into barley. Vigorously stir in butter and cream. Stir in Parmesan and basil. Using grilled mushroom as a cup, mound barley "risotto" in center and sprinkle with parsnip strips, if using. Sprinkle with extra Parmesan and basil. Drizzle with port reduction and serve immediately.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-107 broadcast 12-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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