Barley Risotto with Mushrooms and Cheddar
Barley Risotto with Mushrooms and Cheddar
Ingredients
- 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
Instructions
- 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.
Barley Risotto with Mushrooms and Cheddar