Local and Seasonal Recipes, Menus and More
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INGREDIENTS 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 DIRECTIONS 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 |
