Barley & Mushroom Risotto |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A bold and flavorful risotto. The chicken stock can be replaced with vegetable stock if desired. Ginger is a good addition when using vegetable stock. Ingredients:
1 medium onion |
8 ounces cremini mushrooms or 8 ounces portabella mushrooms |
2 tablespoons olive oil |
4 cups chicken stock or 4 cups vegetable stock |
12 ounces dark beer |
1 cup pearl barley |
1 teaspoon fresh thyme or 3/4 teaspoon dried thyme |
1 large garlic clove |
1/4 teaspoon sea salt |
fresh ground pepper |
Directions:
1. Mix the stock and bottle of beer in a small pan and heat to near boiling on a back burner. Then lower the heat to keep it warm.
2. Chop the onion and mushrooms before browning them in the olive oil.
3. Carefully add two cups of the warm stock.
4. Next add the barley, thyme, garlic, sea salt, pepper and bring to a slow simmer.
5. Cover, lower the heat and cook until the broth is absorbed.
6. Add stock as needed and simmer until the barley is fully cooked, about 50 to 60 minutes.
7. For Vegetarian omit the chicken stock and use a vegetarian beer.
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