Barley Risotto with Garlicky Mushrooms


Barley Risotto with Garlicky Mushrooms

Total Time: 1 Hour 15 Mins


  • 1/4 extra-virgin olive oil
  • 3 (1/2 cup) large shallots, minced
  • 4 large garlic cloves, thinly sliced
  • 1 pound oyster mushrooms, thickly sliced
  • 1/2 teaspoon chopped thyme
  • Salt
  • Freshly ground pepper
  • 1 1/2 cups (10 ounces) pearled barley
  • 2/3 cup dry white wine
  • 4 cups hot beef broth mixed with 2 hot water
  • Snipped chives, for garnish
  • 1/2 cup (about 1 ounce) shaved Parmigiano-Reggiano, for garnish


  1. In a large, deep skillet, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring constantly, until softened, about 5 minutes. 
  2. Add the mushrooms and thyme and season with salt and pepper. 
  3. Cook, stirring frequently, until tender, about 8 minutes. 
  4. Add the barley and cook, stirring, for 1 minute. 
  5. Add the wine and cook until absorbed, about 5 minutes.
  6. Add 1 cup of the hot beef broth mixture to the barley and cook over moderate heat, stirring frequently, until nearly absorbed. Continue adding the hot broth, 1 cup at a time and stirring frequently, until the barley is al dente, about 35 minutes. 
  7. Season with salt and pepper and transfer to a bowl. 
  8. Garnish with chives and the cheese shavings and serve.