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Barley and Mushroom Risotto

Ingredients

Risotto

  • 1 cup pearl barley
  • 2 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable or chicken broth warm and ready
  • 1/2 cup Messina Hof Lepard Vineyards Chenin Blanc
  • 1/2 cup Parmesan cheese freshly grated

Mushrooms

  • 8 oz mixed mushrooms button, cremini, or shiitake
  • 2 tbsp butter
  • 2 sprigs fresh thyme

Instructions

For the Mushrooms

  • Warm a large skillet over medium-high heat, then add butter and let it foam. Once melted, immediately add the cleaned mushrooms, ensuring they sizzle upon contact.
  • Cook the mushrooms undisturbed for about 5 minutes, then stir. Continue cooking until they turn deep golden brown and release their moisture, around 2 to 3 more minutes.
  • Transfer mushrooms to a warm plate to preserve their heat while you prepare the risotto base.

For the Risotto

  • Pour vegetable or chicken broth into a saucepan and heat over low heat, keeping it at a gentle simmer.
  • In a large, heavy-bottomed pot, heat olive oil over medium heat. Add onion and garlic, cooking until translucent and aromatic, about 3 to 4 minutes.
  • Stir in the pearl barley and cook for 2 to 3 minutes, stirring regularly, until the edges look slightly translucent.
  • Pour in the white wine, scraping up any browned bits on the bottom, and stir gently until the wine is almost completely absorbed.
  • Pour a ladleful of warm broth into the barley, stirring constantly until liquid is almost gone. Repeat, adding broth one ladle at a time for 25 minutes.
  • Fold the sautéed mushrooms and thyme into the creamy barley when it’s just tender, stirring gently until everything is heated through, about 2 minutes.
  • Remove from heat, stir in grated Parmesan cheese, season with salt and pepper to taste. Let rest for 2 minutes to thicken slightly before serving.