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I love love love risotto, but sometimes I like to leave the stirring to the experts (or to John – what are husbands for, after all?). For other times, I present this game-changing recipe where you barely stir at all and still get a creamy, cheesy dish and the shroomies of your dreams. Barley is like rice’s nuttier cousin you never realized you loved and probably have around the house from some old winter soup recipe.
4 cups low sodium chicken broth
2 large or 4 small dried porcini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 cup finely chopped shallots
2 tablespoons minced garlic
1 1/3 cups pearl barley
2 sprigs fresh thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup finely grated Parmigiano cheese, plus more for garnish
1 ½ pounds mixed mushrooms (oyster, hon shimeji, shiitake, baby bella), trimmed and sliced (about 5 cups)
3 tablespoons extra virgin olive oil, plus more for drizzling
2 tablespoons chopped fresh thyme, plus more for garnish
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Cauliflower: It’s not just for rice anymore.
All hail the general.
One pan, four happy customers.
We can't think of a better combo, tbh.
