Home >Recipes >Barley and Mushroom Risotto

Serves: 6

1-3/4 cups pearl barley (3/4 lb)

5 cups chicken stock or canned low-salt chicken broth

5 cups water

l bay leaf

8 brussel sprouts, separated into leaves

2 carrots, cut in half

2 celery stalks, cut in half

1/2 large onion, cut in half

1/2 tsp gray salt

2 tbsp extra virgin olive oil

3 tbsp unsalted butter

4 cups diced mixed fresh mushrooms such as morel, chanterelle, shiitake, and domestic (1/4-inch dice)

1/2 tbsp minced garlic

2 cups diced mixed vegetables such as hard winter squash or pumpkin, carrots, onions, celery, and leeks (1/4-inch dice)

2 tbsp Arborio rice, ground to a fine powder

1 tbsp finely chopped fresh thyme

1/2 cup mascarpone cheese

3/4 cup freshly grated Parmesan

Preparation Time: Preparation Time: 40 minutes
Cooking Time: Cooking Time: 1 hour

Preheat the oven to 350°F.
Toast the barley in a dry, ovenproof skillet in the oven or over moderate heat for about 12 minutes, until lightly browned and fragrant. Toss occasionally so the barley toasts evenly. Set aside.
Meanwhile: In a large pot, combine the chicken stock, water, and bay leaf, and bring to a boil. Add the brussel sprout leaves and cook about 1 minute, to set color. Remove the leaves with a strainer, scatter on a baking sheet to cool, and reserve.
Add the carrots, celery, and onion to the stock. Add the barley and salt. Simmer about 20 minutes, or until the vegetables are tender. When they are, pull the vegetables and bay leaf out with a pair of tongs, and discard.
Drain the barley over a pot, reserving the cooking liquid, and spread the barley on a baking sheet to cool. In a large pot, heat the olive oil and 2 tbsp of the butter. Add the mushrooms and do not move them until they begin to color on their undersides, about 1 minute. Continue to sauté about 5 minutes, until browned. Add the garlic and sauté briefly until light brown. Add the mixed vegetables, reduce the heat to low, and sweat for about 5 minutes, until very tender.
Add the rice powder, stir well, and return the heat to medium-high. Add 3 cups of the reserved cooking liquid and bring to a boil. Add the barley and stir until well mixed and warm. Add the remaining cooking liquid as needed to maintain a brothy consistency. Bring back to a boil. Add 2 tsp of thyme, the remaining butter, 1/4 cup of mascarpone, the reserved brussel sprout leaves, and 1/2 cup Parmesan. Mix to incorporate.
Top each portion with a dollop of mascarpone, and a sprinkling of the remaining thyme, and grated Parmesan.