Portabello barley risotto

Yield: 4 Servings

Measure Ingredient
4 tablespoons Olive oil
½ pounds Portobello mushrooms wiped clean with a damp cloth; cut in 1" chunks
1 medium Onion; coarsely chopped
4½ cup Deffated vegetable broth
1 cup Pearl barley; rinsed
½ teaspoon Ground allspice
1 tablespoon Chopped fresh rosemary; -or-
1 teaspoon Dried and crubled rosemary
½ cup Sweet white wine such as reisling
½ cup Golden raisins
Salt and freshly ground black pepper
2 tablespoons Flat-leaf parsley for garnish; chopped

Date: 06 Mar 96 16:49:06 EST

From: Silvia Carry <74651.2412@...> Recipe By: Parade Magazine from NY Newsday 1. Place 2 tablespoons of the olive oil in a large, heavy pot over medium high heat. add the mushroom chunks and cook fro 5 to 7 minutes, stirring ofter. Remove th mushrooms from the pan and set aside.

2. Reduce heat to medim-low. Add the remaining 2 tablespoons of oil and the onion. Cook about 10 minutes, stirring , until onion is softened.

3. While the onion is cooking, bring the vegetable broth to a boil, in a medium sized saucepan. reduce the heat to a gentle simmer.

4. Add the barley, allspice and rosemary to the onion. Raise the heat to medium-high and cook, stirring , for 1 minute, making sure the barley is evenly coated with the oil. add the wine and cook for 5 minutes, stirring , or until it is nearly evaporated.

5. Add the hot broth to the barley mixture, ½ cup at a time; cook stirring frequently, over medium heat until each addition of broth is absorbed into the barley before adding the next.

6. When the barley is tender and nearly all the broth has been absorbed [ about 45 minutes], stir in the reserved mushrooms and the raising. Cook a few minutes longer- until risotto reaches desired consistency. Season with salt and peeper to taste. Serve immediately, sprinklin each portion with chopped parsley.

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