Risotto, an illustrious dish feared by even experienced home chefs. It's characteristically finicking cooking times and the laundry list of questionable tips associated with perfect preparation only adds to the intimidation factor. But, no fear. Barley takes away all the challenges that come with cooking time as there's no need to stir this laid-back grain. No risk, all reward.
We've decided it's time for an update by introducing barley into our recipe, replacing the typical arborio rice with this wholesome, nutty, powerhouse of an ancient grain. Don't fear-- just like arborio, barley creates a toothsome texture that when paired with umami-packed mushrooms brings this traditional dish to the modern-day (with plenty of styles to boot). Wow your friends with this new take on the warming dinner party classic, or make a batch Sunday night for a week of lunches you're actually excited to eat ahead
Mushroom Miso Barley Risotto
Bring this classically loved dish to the modern day with barley, which when paired with umami-packed mushrooms and miso creates a toothsome texture and irresistible flavor sure to be the talk of the table.
- Medium piece of ginger, peeled and julienned (about 2 TBSPs)
- 4 medium cloves garlic, slivered
- 1 lbs. mixed mushrooms (any type, the more the marrier!)
- 2 TBSPs miso paste
- 2 TBSPs Soy sauce
- 2 TBSPs maple syrup
- ½ cup wine (red, white or rose, everything goes)
- 2 cups stock (veggie, chicken or beef – beef is most flavorful here!)
- 1.5 cups pearl barley
- ¼ cup chopped herbs (parsley and chives work great here)
- ½ cup grated parmesan cheese – optional
4 TBSP high phenolic olive oil + more for drizzle
In a deep sauté pan or Dutch oven, heat up olive oil to medium high and add ginger. Cook for about 30-45 seconds till fragrant.
Add garlic and continue cooking for 15-30 seconds.
Add mushrooms (in 2 batches if needed) and sauté till they reduce in volume, about 5-6 minutes.
Add miso, soy, and maple. Stir till dissolved and mushrooms are well coated.
Add wine and reduce 1-2 minutes.
Add stock and barley and bring back to a boil.
Cover and simmer until barley is soft about 20-30 minutes.
Stir in herbs and continue cooking on high until most liquid is evaporated and only about ½ cup of sauce is left.
Blend in Parmesan if using, and transfer to a serving bowl or individual plates.
Drizzle with extra olive oil and serve.