Wild Mushroom Rissotto
From midgelet 16 years agoIngredients
- 6 cups vegetable or mushroom broth shopping list
- 1 1/2 cups water shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 small onion, minced shopping list
- 2 cloves garlic, minced shopping list
- 3 cups mixed wild mushrooms, coarsely chopped shopping list
- 1 1/2 cups pearl barley, rinsed shopping list
- 1/2 cup red wine shopping list
- 6 cups baby arugula shopping list
- 1/3 cup freshly grated parmesan cheese shopping list
- 1 tablespoon butter shopping list
- 2 teaspoons balsamic vinegar shopping list
- Freshly ground pepper, to taste shopping list
- . shopping list
How to make it
- Bring broth and water to a simmer in a large saucepan.
- Adjust heat to maintain a steady simmer.
- Heat oil in a large Dutch oven over medium-high heat.
- Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes.
- Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes.
- Add barley and cook, stirring, for 1 minute.
- Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more.
- Reduce heat to medium.
- . Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed.
- Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
- Stir in arugula and cook, stirring, until it is wilted, about 1 minute.
- Remove from the heat.
- Stir in cheese, butter and vinegar.
- Season with pepper.
The Rating
Reviewed by 4 people-
Any risotto is a good risotto as far as I'm concerned and this one sounds great, joan! Thanks.
Lorrainelacrenshaw in Horsham loved it
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love these wild mushrooms Joan tasty thanks high5
momo_55grandma in Mountianview loved it
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