Saffron and Mushroom Barley Risotto
Four servings • 40 minutes
This is a great recipe from Mark Bittman that came from his feature in the New York Times, Recipes for the Semi-Vegan. It’s simple, delicious, and versatile enough to add just about any vegetable. If the price of saffron makes you gasp, skip it. The flavor, while delightful, is also quite subtle. You probably won’t miss it.
Ingredients
- 1/2 cup dried porcini mushrooms
- 1 cup shiitake mushrooms
- pinch of saffron
- 1 1/2 cups pearled barley
- 1 onion, chopped
- 1/4 cup dry white wine
- 1-2 tbsp. olive oil
- 4 cups vegetable stock
- 1 cup frozen peas
Instructions
- Heat vegetable stock to a simmer.
- While the stock is heating, cook a chopped onion in olive oil until soft, about 5 minutes. Add pearled barley and cook, stirring until it's glossy, 2 to 3 minutes. Add a pinch of saffron, the white wine and dried porcini mushrooms. Stir and let the liquid bubble away on medium heat. Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.
- Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped. Once the barley is done, stir in shiitake mushrooms peas. Cover and allow to sit for about 10 minutes or until peas are bright green.
2 Comments
Jane Davis
I love this recipe but have found that even when following the directions to a t the barley is undercooked. Last time I allowed extra time and added more stock for a longer cooking time and it was still undercooked. What am I doing wrong?
Well Vegan
The extra stock is a good start. I would also try cooking it over higher heat. You have it stir it much more frequently to keep it from burning, but I think that might solve your issue. Good luck!