Description
Springs finest flavors in one bowl! Creamy barley risotto with earthy mushrooms and sweet peas, perfect with Pinot Grigio.
Ingredients
Units
- 1 tablespoon (15 ml) olive oil
- 5 carrots (peeled + cut into medium chunks)
- 4 stalks (cut into medium chunks) celery
- 1 onion (peeled + cut into medium chunks)
- 4 cloves (crushed + peeled) garlic
- mushroom trimmings (optional)
- 1/2 teaspoon black peppercorns
- 2 bay leaves
- handful fresh parsley with stems
- handful thyme sprigs
- 4 cups (946 ml) vegetable broth (recipe above)
- 3 cups (710 ml) water
- 4 tablespoons (60 ml) olive oil
- 2 cups (473 ml) mixed wild mushrooms (trimmed)
- coarse salt
- 1/2 onion (finely chopped) yellow onion
- 2 cloves (finely chopped) garlic
- 1 cup (185 g) pearl barley
- 1/2 cup (118 ml) dry white wine
- 1/4 cup (60 ml) fresh English peas
- 1/4 cup (60 ml) shaved parmesan (plus more for serving)
- 1/4 cup (60 ml) heavy cream
- 2 tablespoons (30 ml) mascarpone cheese
- zest of 1 lemon
- freshly cracked black pepper
- mixed greens (I used watercress and purple frill)
- olive oil
- hazelnuts (toasted + chopped)
Instructions
- For the broth
- Add the olive oil to a stock pot over medium heat. Add the carrots, celery, onion, garlic, mushroom trimmings, peppercorns, and bay leaves and sauté until just starting to soften, but not brown, about 5 to 7 minutes.
- Add the parsley and thyme sprigs and 2 1/2 quarts of water. Bring to a boil over high heat, and reduce to a simmer.
- Simmer, uncovered, until broth is flavorful, about 1 – 1 1/2 hours.
- Remove from heat, strain, and discard solids.
- To make the risotto
- Add the broth and water to a large saucepan and keep warm over low heat.
- In a large cast iron skillet or sauté pan over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the mushrooms and sauté, moving only once or twice, until browned, about 5 to 7 minutes.
- Season with salt and remove from the heat. Transfer the mushrooms to a plate, and set aside.
- Return the pan to medium heat and add the remaining 2 tablespoons olive oil. Add the chopped onion and season generously with salt.
- Sauté, stirring occasionally, until softened and just beginning to brown, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the barley and stir to combine. Sauté, stirring occasionally, until toasted, about 3 minutes.
- Add the wine and simmer, stirring frequently, until almost completely evaporated.
- Add 1/2 cup of the warm stock mixture and cook, again stirring frequently, until almost completely evaporated.
- Continue adding broth 1/2 cup at a time, until the barley is tender and only 1/2 cup of broth remains (this should take about 50 minutes – 1 hour).
- Stir in the peas, mushrooms, and remaining 1/2 cup of broth and simmer until peas are just tender, about 3 to 5 minutes.
- Stir in the parmesan, heavy cream, and mascarpone and allow to bubble for about 1 minute longer.
- Stir in the lemon zest, freshly cracked black pepper, and season with salt to taste.
- To serve, dress the mixed greens lightly with olive oil and season with salt.
- Spoon the risotto into shallow bowls and top each with a handful of greens, chopped hazelnuts, and parmesan shavings.
- Enjoy immediately.
Notes
- For a deeper mushroom flavor, sauté the mushrooms in two batches to ensure even browning and prevent steaming.
- To adjust the creaminess, add more or less heavy cream and mascarpone cheese according to your preference.
- Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 65
- Fiber: 5
- Protein: 12
- Cholesterol: 40