Barley Risotto With Sundried Tomatoes And Shiitake Recipes

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

Steps:

• Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
• In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
• Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

BARLEY AND SHIITAKE MUSHROOM RISOTTO

Steps:

• For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
• For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

BARLEY RISOTTO WITH SUNDRIED TOMATOES AND SHIITAKE

Steps:

• Pour the boiling water over the dried mushrooms, cover and set aside. In the meantime, saute the onions and half the garlic in the olive oil from the sundried tomatoes; keep it on low heat. Saute for a few minutes until onions are soft (no colour change). Add the rinsed barley and a pinch of salt. Stir the barley so that each grain is coated with oil. Add both the red and white wine and turn up the heat. After the wine is absorbed, add one cup of the liquid from the soaked mushrooms, taking care not to pour any sand into the pot. Turn the heat down to medium, and chop the mushrooms into small chunks and add to the pot. Roughly chop the sundried tomatoes and add half of them to the pot. Stir and add two cups of vegetable broth. Leave the pot partially covered and let cook until liquid is absorbed, about eight or ten minutes. Add one finely chopped garlic clove now as well as two more cups of vegetable broth. Continue to cook with lid off, stirring occasionally. When barley is tender and creamy (add extra vegetarian broth or water as needed), add the goat cheese and stir until melted. Quickly stir in the chopped spinach, the rest of the chopped tomatoes, chopped raw garlic, half and half, and sugar. Stir briefly and turn off heat. Season with salt, pepper, (and red pepper, if adding) and add one cup of the chopped basil. Cover and let stand for a few minutes. To serve, spoon into bowls and sprinkle with remaining basil.

BARLEY RISOTTO WITH MARINATED FETA

Steps:

• Rinse the barley well under cold water and leave to drain well.
• Melt the butter and 2 tbsp of the olive oil in a very large frying pan and cook the celery, shallots, and garlic over gentle heat for 5 minutes, until soft. Add the barley, thyme, paprika, bay, lemon peel, chile flakes, tomatoes, stock, passata, and a small amount of salt. Bring to a boil, then reduce to a very gentle simmer and cook for 45 minutes, stirring frequently to make sure it does not stick to the bottom of the pan. When ready, the barley should be tender and most of the liquid absorbed.
• Meanwhile, toast the caraway seeds in a dry pan for a couple of minutes, being careful not to burn them. Then lightly crush them so that some whole seeds remain. Add them to the feta with the remaining 4 tablespoons olive oil and mix GENTLY to combine.
• Once the risotto is ready, check and correct for seasoning and then divide it among four shallow bowls. Top each serving with 1/4 of the marinated fetainxcluding the oil, and a sprinkling of oregano leaves.

BARLEY RISOTTO

Steps:

• In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

BARLEY RISOTTO

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

BARLEY 'RISOTTO' WITH TURKEY AND MUSHROOMS

Steps:

• Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add barley and cook, stirring, for a minute or so, until glossy; add herb, liquid and salt and pepper. Bring to a boil.
• Turn heat down to low, cover and cook for 20 to 30 minutes, until barley is tender (it will not become very soft) and liquid is absorbed. Meanwhile, heat remaining butter or oil in a skillet over medium-high heat; cook turkey, stirring occasionally, until browned and crisp. Remove with a slotted spoon, then cook mushrooms until crisp in same pan; remove.
• Check barley's progress: Continue to cook, if necessary, adding a tablespoon or two more liquid if all liquid has been absorbed and barley is not yet tender. Stir in turkey and mushrooms and continue to cook until all is hot and combined, then garnish and serve.

BARLEY MUSHROOM RISOTTO RECIPE

Steps:

• Melt butter in 6-quart sauce pot on medium-high heat. Add oil, onion and garlic; cook and stir 5 minutes or until onion is tender. Add mushrooms and thyme; cook and stir 5 minutes or until mushrooms are tender.
• Stir in broth and barley; bring to boil. Reduce heat to medium-low; simmer 45 minutes or until barley is tender. Stir in half the cheese. Sprinkle with remaining cheese before serving.

SAFFRON-AND-MUSHROOM BARLEY RISOTTO

Steps:

• Cook a chopped onion in olive oil until soft, about 5 minutes.
• Add 1.5 cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.
• Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.
• Stir and let the liquid bubble away on medium heat.
• Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.
• Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.

VEGETARIAN BARLEY RISOTTO

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add barley; cook and stir it is light brown and smells nutty, about 10 minutes.
• Stir 2 cups vegetable stock and bay leaf into the pot; bring to a boil. Simmer until most of the stock is absorbed, about 10 minutes. Add 1 cup stock and broccoli. Reduce heat and simmer, covered, until most of the stock is absorbed, about 10 minutes.
• Stir remaining 1 cup stock, zucchini, yellow squash, carrots, water, salt, and pepper into the pot. Simmer until stock is mostly absorbed and broccoli is soft, about 5 minutes. Discard bay leaf.

BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE

Steps:

• 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; sauté 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 sauté 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.