Barley Risotto with Mushrooms and Cheddar
Ингредиенты
- 4 cups (1 litre) chicken broth
- 1/2 oz (15 g) dried mushrooms, roughly chopped (see note)
- 1 onion, finely chopped
- 1/2 cup (75 g) chopped bacon
- 1/2 lb (225 g) white or cremini mushrooms, roughly chopped
- 3 tbsp (40 g) butter
- 3/4 cup (155 g) pearl barley, rinsed and drained
- 1/4 cup (60 ml) white wine
- 1 1/2 cups (150 g) strong cheddar, grated
- 2 tbsp fresh chives, finely chopped
Инструкция
- In a pot, bring the broth to a boil. Remove from the heat. Add the dried mushrooms and let sit for 15 minutes to rehydrate the mushrooms. Place a sieve over a bowl. Drain the broth through the sieve. Set the mushrooms and broth aside separately.
- Meanwhile, in another pot over high heat, cook the onion, bacon, fresh mushrooms and rehydrated mushrooms in 2 tbsp of the butter until lightly golden, about 5 minutes. Add the barley and cook for another 30 seconds, stirring to make sure the barley is coated in the butter and bacon fat. Deglaze with the wine.
- Pour in the reserved mushroom-chicken broth. Bring to a boil. Cover and simmer over medium heat for 30 minutes, stirring occasionally. Remove the lid and continue cooking, stirring continuously, until the barley is tender and the risotto has a creamy texture.
- Remove from the heat. Stir in the remaining butter and the cheese and chives. Adjust the seasoning. Let the risotto rest for 15 minutes before serving.
