Toasted Barley Risotto with Mushrooms
3 tbsp Olive Oil
2 Shallots minced
2 Garlic cloves minced
2 cups Pearl Barley
3 Cremini mushrooms sliced
½ cup of dried mushrooms
7 cups stock – I used mushroom stock
½ - 1 cup dry white wine
Salt and freshly ground black pepper to taste
½ cup Asiago Cheese grated
1 tbsp Butter
Chopped fresh parsley
Place the stock in a medium saucepan and bring to a boil along with the dried mushrooms. Reduce heat and simmer.
Lightly toast the barley in a dry pan over medium heat.
Remove to a bowl and set aside.
Heat olive oil in the same pot and cook shallots until translucent (do not let them brown), add the sliced mushrooms and garlic and cook until aromatic.
Add the toasted barley and enough hot stock to cover (approximately 2 cups) and stir well.
Cook stirring frequently until most of the stock has been absorbed.
Add the wine and 1-2 cups of stock and cook until absorbed, stirring frequently.
Repeat until all the stock has been added.
Cook until barley is al dente.
Season to taste.
Stir in the butter when the barley is almost done.
Garnish with chopped parsley.