Mediterranean Barley Risotto with Mushrooms

From the blog For Love of the Table

3 T. olive oil, divided

1 bunch scallions, thinly sliced, white & green kept separately

1 c. pearl barley (180 grams)

3 to 4 c. chicken stock, divided

Salt & freshly ground pepper

3 to 5 T. unsalted butter, divided

8 oz. crimini mushrooms, trimmed and sliced

1 or 2 cloves garlic, minced

1/2 c. dry white wine

1/4 c. sun dried tomatoes (oil-packed), drained and thinly sliced

1/4 c. Kalamata olives, pitted & quartered

2 to 2 1/2 T. capers, rinsed

1/4 c. chopped flat leaf parsley

1/2 c. (1 1/2 oz.) finely grated Parmesan, plus a chunk for shaving for garnish

Heat 2 T. oil in a medium-sized heavy pot set over medium to medium high heat. Add the white part of the scallions and cook until tender. Add the barley and cook, stirring, until well coated with oil and sizzling—about 2 minutes. Add 2 cups chicken stock along with a pinch of salt and bring to a boil. Reduce the heat and simmer, covered, until all of the liquid is absorbed and the barley is tender (but still has nice texture), 25 to 35 minutes. Remove from the heat and let stand, covered, 5 minutes. If using right away, set aside until ready to finish the risotto. If working ahead, spread the barley on a rimmed baking sheet to cool. Scrape into a container, cover and chill. Bring to room temperature before proceeding with the recipe.

To finish the risotto, warm the remaining tablespoon of olive oil and a tablespoon of butter in a wide, shallow pan (a 3 to 4 qt. braiser or sauteuse is perfect) set over medium hi heat. When the butter melts and the foam subsides, add the mushrooms and sauté until the mushrooms are golden and any liquid given off has been absorbed or has evaporated. Season lightly with salt and pepper. Add the white wine and reduce to a glaze. Add a cup of the remaining stock and bring to a simmer. Add the cooked barley along with the green portion of the scallions, the sundried tomatoes, the olives and the capers. Bring to a simmer, stirring regularly. Stir in 2 T. of the butter and as much of the remaining stock as you like to achieve the consistency you prefer. The barley should be creamy and fluid, but not soupy. Finish with Parmesan, parsley and the remaining butter (which will add to the creaminess of the dish), if you like.

Serves 4 as a main course and 6 to 8 as a side dish.

Variation: To prepare the risotto without mushrooms, simply place the stock in the pan, add the cooked barley and heat through and finish as directed.

http://www.forloveofthetable.com/2016/03/barley-risottowith-mediterranean.html

As published on forloveofthetable.com