Recipe By : Parade Magazine from NY Newsday
Serving Size : 1 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Olive oil
1/2 lb Portobello mushrooms -- wiped
- clean with a damp cloth,
- cut in 1" chunks
1 md Onion -- coarsely chopped
4 1/2 c De-fatted vegetable broth
1 c Pearl barley -- rinsed
1/2 ts Ground allspice
1 tb Fresh rosemary -- chopped -OR-
1 ts Dried rosemary -- crumbled
1/2 c Wweet white wine --
- such as Reisling
1/2 c Golden raisins
Salt
Freshly ground black pepper
2 tb Flat-leaf parsley -- chopped,
- for garnish
Place 2 tb of the olive oil in a large, heavy pot over medium high
heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring
often. Remove the mushrooms from the pan and set aside.
Reduce heat to medium-low. Add the remaining 2 tb of oil and the
onion. Cook about 10 minutes, stirring, until onion is softened.
While the onion is cooking, bring the vegetable broth to a boil, in a
medium sized saucepan. Reduce the heat to a gentle simmer.
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.
Add the hot broth to the barley mixture, 1/2 cup at a time; cook
stirring frequently, over medium heat until each addition of broth is
absorbed into the barley before adding the next.
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 pepper to taste. Serve immediately, sprinkling
each portion with chopped parsley.
