Oyster Mushroom And Barley Risotto Recipes

MUSHROOM BARLEY RISOTTO

Steps:

• Bring chicken stock to boil in heavy medium saucepan. Remove from heat, cover and set aside.
• Melt 2 teaspoons butter in large nonstick skillet over low heat. Add onion and sauté until translucent, about 5 minutes. Add barley, thyme, bay leaf and 2 cups warm chicken stock; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender, about 50 minutes.
• Meanwhile, heat oil in another large nonstick skillet over high heat. Add mushrooms; sauté until beginning to brown, about 3 minutes. Stir in garlic. Reduce heat to medium; cover and cook until mushrooms are tender, stirring occasionally, about 3 minutes. Mix in parsley and barley mixture. Season with salt and pepper. Spoon risotto into bowls and serve immediately.

BARLEY MUSHROOM RISOTTO

Steps:

• Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.
• Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

OYSTER MUSHROOM AND BARLEY RISOTTO

Steps:

• Bring water to boil in large saucepan.
• Add rice and barley and return to a boil.
• Reduce heat to low and simmer uncovered, stirring occasionally (about 45 minutes).
• Heat olive oil in a large fry pan on medium heat.
• Add mushrooms and saute until almost tender, 8-10 minutes.
• Add the barley rice mixture to the mushrooms and stir.
• Add in broth, cheese and pepper.
• Stir until cheese melts and the mixture is creamy.

BARLEY RISOTTO WITH MUSHROOMS & GREMOLATA - RECIPE - FINECOOKING

Steps:

• To make the gremolata-In a small bowl, mix together the parsley, lemon zest, and garlic.
• To make the risotto-Soak the porcini in the hot water for at least 30 min. Strain the liquid through a fine sieve and reserve. Chop the porcini into small pieces.
• In a large sauté pan with straight sides, heat the oil over high heat until shimmering but not smoking. Sauté the sliced fresh mushrooms until they release some liquid and are browned, about 5 min. Stir in the porcini and the reserved liquid, scraping up any browned bits. Season to taste with salt and pepper. Transfer the mushrooms and liquid to a bowl.
• In a saucepan, bring the broth to a boil, reduce the heat, partially cover, and hold at a simmer.
• In the pan used for the mushrooms, melt the butter over medium heat. Add the onion and cook until tender and translucent, 8 to 10 min. Add 2 tsp. coarse salt and the barley, and stir until the grains are coated with butter. Add 1 cup of the hot broth, reduce the heat to low, and stir frequently until the broth is absorbed. Stir in another cup of broth. Once it's absorbed, add 1 more cup, stirring until it's also absorbed. Add 2 more cups and simmer the barley, stirring frequently, until it softens but isn't completely tender and the liquid is almost absorbed, about 10 min. Stir in the cooked mushrooms and their liquid and 1 to 2 more cups of broth. Simmer until the barley is tender, about 10 min. more, stirring frequently and adding hot water or broth if needed. The total cooking time for the barley can range from 30 to 60 min.
• Stir in the gremolata and adjust the seasonings to taste. Serve hot.