Mushroom Barley Risotto - Chef Michael Smith

Name: Mushroom Barley Risotto - Chef Michael Smith
Ingredients: 5 or 6 cups of real chicken broth, canned low-salt broth, vegetable broth or plain water; 2 or 3 tablespoons of butter; 2 large onions, finely chopped; 1 head of garlic cloves, finely chopped; 1 pound of assorted fresh mushrooms, thinly sliced; 1 cup of any wine; 1 cup of pearl or pot barley; 1 bay leaf; 4 to 6 ounces of grated Parmigiano Reggiano cheese; 4 to 6 sprigs or more of fresh rosemary or thyme, finely minced; a handful of fresh Italian parsley, finely chopped

chefmichaelsmith.com

Experience the rich, earthy flavors of Mushroom Barley Risotto by Chef Michael Smith. Perfect for filling more than half your plate, this hearty vegetarian main course combines tender mushrooms with...

View Original

Share this recipe:

Ingredients

5 or 6 cups of real chicken broth, canned low-salt broth, vegetable broth or plain water
2 or 3 tablespoons of butter
2 large onions, finely chopped
1 head of garlic cloves, finely chopped
1 pound of assorted fresh mushrooms, thinly sliced
1 cup of any wine
1 cup of pearl or pot barley
1 bay leaf
4 to 6 ounces of grated Parmigiano Reggiano cheese
4 to 6 sprigs or more of fresh rosemary or thyme, finely minced
a handful of fresh Italian parsley, finely chopped