*  Exported from  MasterCook  *
 
                         Portabella Barley Risotto
 
 Recipe By     : Parade Magazine from NY Newsday
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   olive oil
      1/2  pound         portobello mushrooms wiped clean with a -- cut in 1 ch
 unks
                         -- damp cloth
    1      medium        onion -- coarsely chopped
    4 1/2  cups          de-fatted vegetable broth
    1      cup           pearl barley -- rinsed
      1/2  teaspoon      ground allspice
    1      tablespoon    chopped fresh rosemary OR
    1      teaspoon      dried rosemary -- crumbled
      1/2  cup           sweet white wine -- such as Reisling
      1/2  cup           golden raisins
                         Salt and freshly ground black pepper
    2      tablespoons   flat-leaf parsley -- for garnish/ chopped
 
 1. Place 2 tablespoons 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. Remo
 ve the mushrooms from the pan and set aside.
 
 2. Reduce heat to medium-low. Add the remaining 2 tablespoons of oil and the on
 ion. Cook about 10 minutes, stirring , until onion is softened.
 
 3. While the onion is cooking, bring the vegetable broth to a boil, in a medium
  sized saucepan. reduce the heat to a gentle simmer.
 
 4. 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 ne
 arly evaporated.
 
 5, Add the hot broth to the barley mixture, 1/2 cup at a time; cook stirring fr
 equently, over medium heat until each addition of broth is absorbed into the ba
 rley before adding the next.
 
 6. when the barley is tender and nearly all the broth has been absorbed about 4
 5 minutes, stir in the reserved mushrooms and the raising. Cook a few minutes l
 onger- until risotto reaches desired consistency. Season with salt and pepper t
 o taste. Serve immediately, sprinkling each portion with chopped parsley.
 
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