Pearl Barley Risotto with Rosemary and Dried Mushrooms
Risotto • Italian
Description
Pearl Barley Risotto with Rosemary and Dried Mushrooms
Ingredients
- Pearl barley 10 oz
- Onion 1 piece
- Garlic 3 cloves
- Dried Mushrooms 0 oz
- Turkey broth 20 fl oz
- Dry White Wine 5 fl oz
- Fresh rosemary 1 sprig
- Olive Oil 3 tablespoons
- Parmesan Cheese 0 oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Rinse the pearl barley and sort it. Finely chop the onion, and crush the garlic using a garlic press. Grind the dried mushrooms in a blender until powdered, heat the broth, add the mushrooms, bring to a boil, and turn off the heat, leaving it on the hot burner.
Step 2
Heat a deep skillet over medium-high heat, add olive oil, and sauté the garlic and onion until soft. Add the pearl barley, stir with the onion, then pour in the wine, add the rosemary, and cook until the alcohol smell dissipates. Gradually add the broth (waiting for the broth to be absorbed before adding the next portion), do not stir, but check occasionally to ensure it doesn't burn. Season with salt to taste.
Step 3
When the pearl barley is soft but slightly firm in the center, wait until the last portion of broth has almost completely evaporated, remove the sprig of rosemary, add the butter, and mix well. Serve topped with Parmesan and, if desired, green onions. Optionally, an additional portion of Parmesan can be added along with the butter.
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