Light Barley Risotto with Mushrooms and Red Wine
By America's Test KitchenPublished on July 23, 2009
Yield
Serves 6
Ingredients
4 cups low-sodium chicken broth 4 cups water 1 medium onion, chopped fine2 teaspoons olive oil Salt 8 ounces cremini mushrooms (preferably) or white mushrooms, wiped clean, trimmed, and quartered (or cut into 6 pieces if large)½ ounce dried porcini mushrooms, rehydrated, mushrooms minced and rehydrating liquid strained (see illustrations below)1 ½ cups pearl barley, rinsed1 cup dry red wine 1 teaspoon minced fresh rosemary 2 ounces grated Parmesan cheese (about 1 cup)1 tablespoon unsalted butter Ground black pepper
Before You Begin
We found that a medium bodied, dry red wine, such as Merlot, worked perfectly in this dish. This full-flavored risotto is best garnished with a little extra grated Parmesan cheese.
Instructions
- Bring the broth and water to a simmer in a medium saucepan; reduce the heat to the lowest possible setting and cover to keep warm.
- Meanwhile, combine the onion, 1 teaspoon of the oil, and ½ teaspoon salt in a large saucepan. Cover and cook, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the remaining teaspoon oil, cremini mushrooms, and porcini mushrooms. Increase the heat to medium-high and continue to cook, uncovered, until the cremini begin to brown, about 4 minutes.
- Add the barley, reduce the heat to medium, and cook, stirring frequently, until the barley is lightly browned and aromatic, about 4 minutes. Stir in the wine and continue to cook, stirring frequently, until the wine has been completely absorbed, about 2 minutes.
- Stir in the rosemary, strained porcini liquid, and 3 cups of the warm broth. Simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes. Stir in 2 more cups of the warm broth and continue to simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes longer.
- Continue to cook the risotto, stirring frequently and adding ½ cup of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of barley are cooked through but still somewhat firm in the center, about 20 minutes. Off the heat, stir in the Parmesan and butter, and season with salt and pepper to taste. Serve immediately in warmed shallow bowls.
Yield
Serves 6Ingredients
4 cups low-sodium chicken broth
4 cups water
1 medium onion, chopped fine
2 teaspoons olive oil
Salt
8 ounces cremini mushrooms (preferably) or white mushrooms, wiped clean, trimmed, and quartered (or cut into 6 pieces if large)
½ ounce dried porcini mushrooms, rehydrated, mushrooms minced and rehydrating liquid strained (see illustrations below)
1 ½ cups pearl barley, rinsed
1 cup dry red wine
1 teaspoon minced fresh rosemary
2 ounces grated Parmesan cheese (about 1 cup)
1 tablespoon unsalted butter
Ground black pepper
Test Kitchen Techniques
Ingredients
4 cups low-sodium chicken broth
4 cups water
1 medium onion, chopped fine
2 teaspoons olive oil
Salt
8 ounces cremini mushrooms (preferably) or white mushrooms, wiped clean, trimmed, and quartered (or cut into 6 pieces if large)
½ ounce dried porcini mushrooms, rehydrated, mushrooms minced and rehydrating liquid strained (see illustrations below)
1 ½ cups pearl barley, rinsed
1 cup dry red wine
1 teaspoon minced fresh rosemary
2 ounces grated Parmesan cheese (about 1 cup)
1 tablespoon unsalted butter
Ground black pepper
Test Kitchen Techniques
Ingredients
4 cups low-sodium chicken broth
4 cups water
1 medium onion, chopped fine
2 teaspoons olive oil
Salt
8 ounces cremini mushrooms (preferably) or white mushrooms, wiped clean, trimmed, and quartered (or cut into 6 pieces if large)
½ ounce dried porcini mushrooms, rehydrated, mushrooms minced and rehydrating liquid strained (see illustrations below)
1 ½ cups pearl barley, rinsed
1 cup dry red wine
1 teaspoon minced fresh rosemary
2 ounces grated Parmesan cheese (about 1 cup)
1 tablespoon unsalted butter
Ground black pepper
Test Kitchen Techniques
Why This Recipe Works
For our light barley risotto recipe, we prepared barley using the risotto cooking method, adding cooking liquid gradually while stirring the barley frequently, and stirring in Parmesan and butter off the heat at the end. For our barley risotto recipe, look for pearl barley, which is the crucial ingredient and widely available in supermarkets.
Before You Begin
We found that a medium bodied, dry red wine, such as Merlot, worked perfectly in this dish. This full-flavored risotto is best garnished with a little extra grated Parmesan cheese.
Instructions
- Bring the broth and water to a simmer in a medium saucepan; reduce the heat to the lowest possible setting and cover to keep warm.
- Meanwhile, combine the onion, 1 teaspoon of the oil, and ½ teaspoon salt in a large saucepan. Cover and cook, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the remaining teaspoon oil, cremini mushrooms, and porcini mushrooms. Increase the heat to medium-high and continue to cook, uncovered, until the cremini begin to brown, about 4 minutes.
- Add the barley, reduce the heat to medium, and cook, stirring frequently, until the barley is lightly browned and aromatic, about 4 minutes. Stir in the wine and continue to cook, stirring frequently, until the wine has been completely absorbed, about 2 minutes.
- Stir in the rosemary, strained porcini liquid, and 3 cups of the warm broth. Simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes. Stir in 2 more cups of the warm broth and continue to simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes longer.
- Continue to cook the risotto, stirring frequently and adding ½ cup of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of barley are cooked through but still somewhat firm in the center, about 20 minutes. Off the heat, stir in the Parmesan and butter, and season with salt and pepper to taste. Serve immediately in warmed shallow bowls.
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