Buttery Barley Risotto With Parmesan Cheese

Recipe Ingredients

6 1/2 cups	1540ml	Low-salt chicken broth
6 tablespoons	90ml	Unsalted European-style butter
1 tablespoon	15ml	Onion - finely chopped (medium)
2 tablespoons	30ml	Garlic cloves - minced (medium)
2 cups	474ml	Pearl barley - (abt 13 oz) - rinsed, drained
1		Portobello mushrooms, 3" dia - (6 oz) - stemmed, gills
		Scraped, caps sliced
1/2 cup	73g / 2.6oz	Freshly-grated Parmesan cheese - - (abt 1 1/2 oz)
1 tablespoon	15ml	Chopped fresh chives
1 tablespoon	15ml	Chopped fresh Italian parsley
1 tablespoon	15ml	Chopped 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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