Portobello & barley risotto

2 servings

Ingredients

Quantity Ingredient
1.00 quart ruby port; optional
1¼ tablespoon olive oil
¼ cup chopped onion
1.00 cup pearl barley
3.00 cup mushroom stock; to 4 cups
½ pounds assorted mushrooms; sliced
1 (such as shiitake; cremini, chanterelles, an
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon chopped tomato
2.00 large whole portobello mushrooms; stems removed
1 olive oil; for brushing
2.00 tablespoon butter
1.00 tablespoon heavy cream
2.00 tablespoon grated parmesan cheese
1.00 tablespoon basil chiffonnade
1 === garnish ===
1 grated parmesan cheese
1 basil chiffonnade
1 fried parsnip strips; optional

Directions

Begin port reduction, if using: In a small saucepan over low heat bring port to a slow boil, reduce heat and simmer until syrupy and sweet, and reduced to ½ cup, at least 30 minutes, checking from time to time. Meanwhile, in a saucepan heat 1 tablespoon oil, add onion and cook until tender and golden. Add barley and stir to coat completely in oil. Add just enough mushroom stock to cover and bring to a boil, stirring constantly. Reduce heat and simmer, stirring constantly. Add more stock, ½ to 1 cup at a time, as liquid is absorbed. Continue adding liquid until barley is tender, tasting frequently. When barley is done, it should be slightly soupy, like a risotto. Continue with remaining recipe steps while barley cooks. In a separate saute pan heat remaining oil, add sliced mushrooms and saute until lightly browned and tender; season with salt and pepper.

Add tomatoes and cook 2 minutes more. Preheat barbecue, grill or stovetop grill over high heat. Brush portobello mushrooms with oil and grill, turning once, until tender and grill marks appear on cap.

To finish, stir mushroom-tomato mixture into barley. Vigorously stir in butter and cream. Stir in Parmesan and basil. Using grilled mushroom as a cup, mound barley "risotto" in center and sprinkle with parsnip strips, if using. Sprinkle with extra Parmesan and basil.

Drizzle with port reduction and serve immediately. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-107 broadcast 12-06-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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