Barley Risotto With Ham And Mushrooms Food

MUSHROOM AND FALL SQUASH BARLEY RISOTTO

Steps:

• Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch saute pan over medium-high heat. When hot, add the shallots and cook, stirring, until tender, 1 to 2 minutes. Add the barley, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook for 1 minute. Pour in the white wine and cook, stirring, until the wine is evaporated, 1 to 2 minutes. Transfer to the crock of a 6-quart slow cooker.
• Add 2 tablespoons butter and the remaining 1 tablespoon oil to the saute pan over medium-high heat. Add the mushrooms and cook until lightly browned and wilted and the fat has been absorbed, 4 to 5 minutes.
• Add the mushrooms, squash and chicken stock to the slow cooker. Stir gently to combine. Set the slow cooker to low and cook until the liquid is absorbed and the barley and squash are tender, 2 hours, 30 minutes to 3 hours, stirring occasionally to ensure all of the grains are evenly cooked. Remove the lid and stir in the parsley, sage, 1/2 cup parmigiano-reggiano and the remaining 2 tablespoons butter. Serve the risotto hot, garnished with the remaining 1/4 cup cheese and additional pepper, if desired.

BARLEY RISOTTO

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

HAM & MUSHROOM RISOTTO

Steps:

• Clean and prepare all the vegetables.
• Heat the stock to a simmer and infuse the crumbled saffron in it.
• Meanwhile, heat the oil in a very large skillet.
• Saute the minced shallots, celery and the mushrooms.
• Add the rice and continue sauteing until the rice is opaque.
• If it browns slightly, that's fine.
• Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
• Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
• If you run out of stock before the rice is done you may add a little hot water.
• This will take 20 to 45 minutes, depending on the age of your rice.
• Newer rice cooks more quickly.
• If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
• Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
• When the rice is tender, stir in the Parmesan and the parsley.

MUSHROOM BARLEY RISOTTO

Steps:

• In a saucepan, bring the broth to a boil. Cover and turn off the heat.
• Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
• Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
• Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
• Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
• Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.

BARLEY RISOTTO WITH CARAMELIZED LEEKS AND MUSHROOMS

Steps:

• Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally.
• Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly.
• Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.

BARLEY MUSHROOM RISOTTO WITH HAM

Steps:

• In a medium sized pot, over medium high heat, melt the butter in the oil.
• Saute the shallots until soft.
• Add barley and fennel seeds, the salt and pepper and cook until the barley is lightly toasted.
• Add mushrooms, rosemary and wine, stirring until wine has been absorbed.
• Add the stock and bring to a simmer;.
• Cover, reduce heat to medium low and cook until barley is tender.
• and almost all the liquid has been absorbed.
• Stir in the ham, Parmesan and parsley.
• Adjust seasonings.
• Serve hot.