BARLEY AND MUSHROOM RISOTTO 2 tsp dried mushrooms - porcini or mixed (not shiitake) 960ml/1.75 pts/ hot vegetable stock. Whether home-made or from vegan bouillon (eg Marigold) it needs to be rich 120ml/generous 4fl oz dry sherry or white wine 1 tbsp olive oil 2-3 shallots, finely diced 1 large clove garlic, crushed 200g/7oz pearl barley 200g/7oz/2 cups chopped mushrooms 2 tsp fresh oregano or marjoram, finely chopped (or 1 tsp dried) 2 tsp fresh parsley, finely chopped 2 tsp fresh chives, finely chopped Salt and black pepper Method: 1. Soak the mushrooms in about 225ml/8fl oz boiling water for 20-30 minutes. 2. Drain dried mushrooms, reserving soaking liquid. Strain the liquid with kitchen paper and set aside and chop soaked mushrooms with scissors and set aside. 3. Combine stock, mushroom liquid and sherry/wine in a medium saucepan over medium heat and bring to a simmer. 4. In a large frying pan or saucepan, heat olive oil. 5. Add shallots and garlic and cook, until slightly softened - about 1 minute. 6. Add barley and both types of mushrooms and stir until coated with oil. 7. Add half of the hot liquid (stock/sherry mix) and simmer uncovered and stirring frequently until liquid is almost absorbed. 8. Continue adding stock mixture about half a cup at a time. 9. Stir until the liquid is absorbed and the barley tender, for about 30 minutes. (You may not need all the stock.) 10. About 5 minutes before the risotto is finished, add herbs, salt and pepper. Serve hot.
Posted on: Sun, 28 Jul 2013 19:23:48 +0000
Trending Topics
Recently Viewed Topics
© 2015