Blue Barley & Mushroom Risotto:
20 grams dried porcini mushrooms
3 cups veggie or chicken broth
2 tablespoons olive oil
2 tablespoons butter
1 small onion diced
1 clove garlic minced
1 cup sliced fresh Cremini mushrooms
1 1/4 cup Blue Barley
1 tablespoon chopped fresh flat-leaf parsley
3 green onions sliced
1-2 tsp pinch salt, or to taste
1/4 cup shaved Parmesan cheese
In a heatproof bowl, pour 1 cup of boiling water over the dried mushrooms, and let stand for 30 minutes. Drain the mushrooms, reserving the soaking liquid. Coarsely chop the mushrooms and set aside. In a saucepan, bring the mushroom soaking liquid, broth, and 2-1/2 cups water to a simmer; reduce the heat and keep warm on the stove.
In a separate dutch oven or large pan, heat the oil and butter over medium-high heat. Cook the onion and garlic until fragrant and softened, about 3 minutes.
Add soaked mushrooms and the sliced Cremini mushrooms and sautée until almost no liquid remains, about 5 minutes. Add the barley and cook, stirring to coat, for 1 minute. Reduce the heat to medium. Add hot broth mixture, 1 cup at a time and stirring after each addition until the liquid is absorbed before adding more, until creamy and the barley is tender but still slightly firm, about 45 minutes total.
Stir in the parsley, green onions and salt, adjusting the salt to your taste. Serve topped with freshly grated Parmesan cheese.
Purchase our Blue Barley here for a limited time.