PORCINI AND BARLEY 'RISOTTO'

Porcini And Barley 'risotto' image

Provided by Amanda Hesser

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup dried porcini
5 cups chicken broth
1/2 cup chopped onion
2 cloves garlic, chopped
2 tablespoons olive oil
1 cup barley, rinsed
1/2 cup white wine
1 tablespoon butter
2 teaspoons chopped fresh thyme
1 cup grated Parmigiano-Reggiano cheese

Steps:

Place porcini in heatproof bowl. In medium pan, bring broth to a boil. Pour over porcini, and let sit 15 minutes. Remove mushrooms, and chop. Strain broth through cheesecloth.
Scatter onion and garlic in a large heavy pan, and pour oil on top. Sauté until onion is translucent. Add barley, and cook, stirring, to toast barley, about 5 minutes. Pour in wine, and reduce until it is almost gone.
Begin adding mushroom broth a little at a time, stirring until it is absorbed. (It should simmer rapidly.) Continue adding broth until barley is just tender but still firm. Remove from heat, and stir in mushrooms, butter, thyme and half the cheese. Ladle into 4 shallow bowls, and sprinkle with rest of cheese.

Nutrition Facts : @context http, Calories 612, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 13 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 831 milligrams, Sugar 7 grams, TransFat 0 grams