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Barley “Risotto” with Mushrooms, Kale and Gorgonzola
Barley, though not commonly used in Mediterranean cuisine, makes a nutty, toothsome risotto-like dish when cooked with the right amount of liquid. For flavor and to make the grain into a satisfying meal, we use sautéed cremini mushrooms as a base, wilt in baby kale (or spinach or arugula) at the end, then top it all off with a pungent cheese. To make prep go a little quicker, look for already sliced cremini mushrooms in the supermarket. We think the butteriness of Gorgonzola dolce, which is softer and milder than regular Gorgonzola, is an especially good match for the risotto; other delicious cheese options are Taleggio (cut into thin slices with the rind) and Italian fontina (trimmed of rind and cut into small cubes).
4
Servings
Tip
Don’t use whole-grain barley or pearled barley. Both require significantly longer time in the pot than the quick-cooking barley called for in the recipe. Pearled and partially cooked, quick-cooking barley is done after only 10 to 15 minutes of simmering.
45 minutes
Ingredients
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¼
cup extra-virgin olive oil, plus more to serve (optional)
-
2
medium shallots, chopped
Directions
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01In a large saucepan over medium-high, heat the oil until shimmering. Add the shallots, garlic, ½ teaspoon salt and ½ teaspoon pepper, then cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until the moisture they release has evaporated and they begin to brown, 7 to 9 minutes.
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