Filled with the delectable aroma of Shiitake mushrooms and white wine, this risotto is a staple in my house, especially in the fall and winter months. The barley makes it super healthy with its high protein content and complex carbs. Also the healing properties of Shiitake give this recipe extra goodness for your body. Simple yet bold flavors, and easy to make...what more could you ask from a dish?
- Heat the olive oil in a large skillet over medium heat. Add onions and saute until they start to brown.
- Add mushrooms and saute until they have slightly softened and browned. Add garlic and stir until well mixed.
- As the mixture starts to stick to the pan, add the white wine allowing all the stuck bits to release and the aroma of the wine and mushroom to infuse.
- Add the barley to this mix and stir to coat for 1 minute. Add 4 cups of the broth and bring to a boil over high heat.
- Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Reduce the heat to medium and add more broth, ½ cup at a time, stirring until each addition is absorbed, until the barley is tender but still slightly firm.
- When the barley is done, check for saltiness. If inadequate add some to taste.
- Remove pan from heat and mix in parsley. Serve hot with grated Parmesan cheese as garnish.
In one of my shots below, I used a small piece of Brie and a dot of hot sauce to give it a kick! Loved the combo with the dish.