Recipe: Barley Risotto With Mushrooms

(RenŽe Comet - RenŽe Comet)
Wednesday, February 21, 2007

Barley Risotto With Mushrooms

4 to 6 servings

This pressure-cooker preparation has a couple of things to recommend it besides its rich flavor: There's no constant stirring, as with regular risottos, and the use of barley instead of rice avoids foam-ups. Adapted from "Whole Grains Every Day, Every Way" by Lorna Sass (Clarkson Potter, November 2006).

1 ounce dried porcini or other dried mushrooms

2 cups boiling water

1 tablespoon olive oil

2 cups finely chopped (rinsed) leeks, white and light green parts

1 teaspoon whole fennel seeds

1 cup medium pearl barley, plus 2 tablespoons black (nice for color) or pearl barley

1/3 cup dry sherry or red wine

3 cups low-sodium chicken broth or vegetable broth

3 to 6 tablespoons freshly grated Parmesan or Romano cheese, to taste, plus more for garnish

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