http://www.care2.com/greenliving/worlds-best-wild-mushroom-risotto.html
World’s Best Wild Mushroom Risotto
OK, so I haven’t tried every wild mushroom risotto in the whole entire world–but I am pretty sure this healthy and simple recipe from Eating Well magazine would rate right up there among the top. I can see using this recipe throughout the year–but am especially excited to be tasting the rich and earthy flavors now as the leaves are starting to turn. I love this recipe for the clever use of fiber-rich barley instead of the more traditional arborio rice.
INGREDIENTS
6 cups vegetable or mushroom broth
1 1/2 cups water
2 tablespoons extra-virgin olive oil
1 small onion, minced
2 cloves garlic, minced
3 cups mixed wild mushrooms, coarsely chopped
1 1/2 cups pearl barley, rinsed
1/2 cup red wine
6 cups baby arugula
1/3 cup freshly grated Parmesan cheese
1 tablespoon butter
2 teaspoons balsamic vinegar
Freshly ground pepper, to taste
1. Bring broth and water to a simmer in a large saucepan. Adjust heat to maintain a steady simmer.
2. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic and cook, stirring, until the onion is translucent, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes.
3. Add barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.
4. Add 1/2 cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding 1/2 cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)
5. Stir in arugula and cook, stirring, until it is wilted, about 1 minute. Remove from the heat. Stir in cheese, butter and vinegar. Season with pepper.
Makes 6 servings.
NUTRITION INFO
Per serving: 321 calories; 9 g fat (3 g saturated fat, 4g mono unsaturated fat); 9 mg cholesterol; 48 g carbohydrates; 9 g protein; 10 g fiber; 543 mg sodium; 373 mg potassium
Nutrition bonus: Selenium (32% daily value), Vitamin A (30% dv), Magnesium (14% dv), excellent source of beta-glucan.
Exchanges: 2 1/2 starch, 1 vegetable, 2 fat.
Carbohydrate servings: 3.
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12 comments
add your comment »Thanks.
send green star
why is this inappropriate?
"But around here, arugula is an early spring phenomenon--just a flash in the pan. Can someone suggest a good alternative?"
Fresh leaf, or baby spinach?
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why is this inappropriate?
fresh spinach?
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why is this inappropriate?
We use hulled barley which is first toasted in the dry pan until it turns golden, then add in chopped red onion and stir/shake until onion fumes are reduced prior to adding liquid 1/2 cup at a time. In lieu of butter, olive oil and twice as much garlic. Collards instead of arugula (high in potassium and folic acid; the bitterness balances the creaminess of the garlic and rich flavour of the mushrooms) 5-10 minutes before it's done. For mushrooms, dried wild-foraged mushrooms soaked in warm water (water then filtered and used as part of broth). Sea salt as needed instead of cheese. Optional: 1 thinly sliced habanero added in the beginning and/or corn from 1 cob just before serving.
It's not risotto, but very very good right then or reheated over the next few days. Very filling and a good base for a lot of foods or as a meal in itself.
send green star
why is this inappropriate?
Stand at the stove and stir for 45 minutes? I think I'll try partially cooking the barley first.
send green star
why is this inappropriate?
Melissa: I am going to "try it your way." Sounds good, even though I have arborio rice.
Marcia
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why is this inappropriate?
Hi Marcia! Regarding Arborio vs. barley, you're right--in Italy, for a "true" risotto, one would use Carnaroli, Vialone Nano or Arborio varieties of rice. But outside of Italy it has become popular to use other grains--like farro and barley--and still call it risotto. Maybe we should be calling it "risotto-style"?!
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why is this inappropriate?
I'm more concerned about where the mushrooms came from than the rice!
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why is this inappropriate?
What if you don't have real rissota rice? Barley will work just fine. Nobody will Know the diff.
send green star
why is this inappropriate?
Maybe it should be called, 'Barlotto' instead. But around here, arugula is an early spring phenomenon--just a flash in the pan. Can someone suggest a good alternative?
send green star
why is this inappropriate?
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