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  Barley Shitake Risotto



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4 cups no-chicken or veggie broth
1/2 cup dry sherry (not “cooking” sherry) or water
2 Tablespoons olive oil
1/4 cup finely diced onion or shallot
6 medium-sized shitake mushrooms, stems removed and sliced thinly
1 cup pearled barley

Mix the broth and sherry in a saucepan over high heat, bring to a slow boil, then turn to
low and cover until ready to use.
In another saucepan, heat olive oil over medium-high heat, add onions and stir until
translucent. Add mushrooms and sauté for 3 minutes, stirring continuously. Pour in barley and
stir well to coat with oil. Saute another 2 minutes.
Uncover the broth and ladle 1/2 cup into the barley mixture—careful, it might spatter.
Keep the risotto pan at a simmer, continue to stir until most of the broth is absorbed, then add
another ladleful. Don’t leave the risotto for more than 5 minutes. The barley will absorb all
the broth and be tender and creamy in about 30-45 minutes. Serve immediately.
NOTE: For a non-vegan risotto, butter or cheese may be added when all the broth is absorbed.

Copyright © 2010 Stefanie Samara Hamblen