Like Mother, Like Daughter

We love risotto in our house because it’s delicious, creamy and pleases vegans and omnivores alike.

Wild Mushroom and Barley Risotto

1 cup uncooked barley
3 tablespoons margarine
3 tablespoons olive oil
4 cups vegetable stock
1/2 teaspoon black truffle salt
Salt and Pepper to taste
3 cloves of garlic, pressed
4 Shiitake mushrooms, sliced
2 Portobello mushrooms, sliced
2-3 oyster mushrooms, sliced
3 tablespoons fresh parsley, chopped
5-6 Shallots, chopped

1. In a medium pot on medium heat, melt the margarine and saute the barley in it until lightly toasted.
2. Add 3 cups of the vegetable stock to the barley, and bring to a boil. Cook on low heat, covered, for 30 min or until barley is cooked.
3. Meanwhile, heat 3 tablespoons of the olive oil in a large, heavy pan, and add the sliced mushrooms.
Saute mushrooms for 10-15 min, then add chopped shallots and pressed garlic and saute for an additional 2-3 minutes, until the flavors infuse into the mushrooms.
4. Add barley, salt, pepper, and truffle salt to the mushroom mixture. Stir and slowly pour in the remaining cup of vegetable stock to make it creamier.
5. Right before it’s served, mix in 3 tablespoons of fresh parsley.

– DJ