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Saturday, October 11

Pearl Barley Orzotto with Mushrooms


As the days become cooler and shorter, and the leaves on the trees turn their colours and start to fall, I start feeling the need to whip up some comfort food. I feel a natural desire to hibernate and stuff myself with good food. This recipe is a bit of a twist on a traditional risotto, one of my usual comfort foods. Truth be told, I've never made a  risotto, I've always left that to my husband to do as he seems to have perfected the technique over the years. It intimidates me too much, all that stirring, wondering if it's going to turn out too lumpy and gooey.  So here is my version of risotto, made with barley instead of rice- a lot less stirring and worrying involved- and who really wants all that pressure while making dinner? You still get all the richness and warmth without the fuss. Another added bonus is that you have to add a cup of red wine to the recipe, leaving you the rest of the bottle to drink while you're cooking- one of my favourite activities to do while cooking and it also helps to relieve any stress and worry. It's a win-win for sure! It's like I purposely search these recipes out (I think I might.)

It's a very easy recipe to prepare, no fancy ingredients are needed- most of what was required I had on hand except for the dried mushrooms (provided a good excuse to go shopping at my local gourmet grocery store). I love the texture of the barley, tender yet still chewy. It's certainly a grain that I've always enjoyed and really need to find more reasons to put it to use in my kitchen other than just throwing it in to soups as an afterthought.  The addition of the mushrooms and Parmesan cheese provide the richness that I crave this time of the year.  And you already know how I feel about the wine.

A simple recipe for all skill levels, and a good substitute if you're craving a decadent risotto. Garnish with some rosemary, fill your wine glass up (again), put on some stretchy pants, get cosy, and dig in. Cheers!





Pearl Barley Orzotto with Mushrooms
from Food and Drink magazine Autumn 2014 (LCBO)


Ingredients

3 tbsp olive oil, divided
1 lb cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
1 cup hot water
1 pkg (15 g) dried porcini mushrooms ( I used dried mixed mushrooms)
2 tbsp unsalted butter, divided
1 leek, thinly sliced
2 tbsp finely chopped fresh rosemary
2 cloves garlic, minced
2 cups pearl barley
1 cup red wine
6 cups low-sodium or homemade stock (the recipe calls for beef stock, which I don't have on hand, used chicken instead plus the leftover water from soaking the mushrooms.)
1 cup freshly grated Parmesan cheese
1/3 cup finely chopped chives (didn't use as not a fan of.)
Additional freshly grated Parmesan cheese to serve

Directions

In a large skillet, heat 2 tbsp oil over medium-high heat. Add cremini mushrooms, salt and pepper to taste. Cook, stirring often, until mushrooms have browned, about 8 minutes or so. Set aside in a bowl.

In a 1 cup microwaveable bowl measure, add water and the dried porcini mushrooms. Cover tightly with plastic wrap and pierce a few holes in wrap. Microwave at high power for 30 seconds, then let stand for 5 minutes. Drain the mushrooms and discard the water. Rinse and drain mushrooms, pat dry and finely chop.

Melt 1 tbsp butter and remaining oil over medium heat in a large skillet. Add the porcini mushrooms, leek and rosemary. Cook, stirring often, until leek is soft, about 3-5 minutes. Stir in garlic and cook for about 30 seconds, stirring often.

Add barley, stirring to combine with porcini mixture. Add wine and bring to a boil over medium-high heat, stirring until most of the wine has been absorbed by the barley.

Add 5 cups of the stock and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until most of the stock has been absorbed, about 40 minutes. The barley should be tender but chewy. Add additional stock if necessary.

Stir in the cremini mushrooms, Parmesan, remaining butter and all but 1 tbsp chives. Season to taste with salt and pepper. Garnish with remaining chives (or rosemary) and additional grated cheese.



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