I made this last night and it was really good.<\/p>\n
2 tsp butter
1C barley
1 bay leaf
1 container of mushrooms (I used baby portabellas)
2 C dried mushrooms
3\/4 tsp dried thyme (I used fresh from my garden)
4 1\/2 stock
3 shallots or a medium onion
1\/4 C parmesan (I used reggiano)
2T Parsley – chopped (I had some in my garden so just cut off a piece) <\/p>\n
I had dried mushroom and fresh mushrooms. I soaked the dried mushrooms in 2 C water and used that water as part of my stock. I had 2 C frozen stock that I heated up and combined with the mushroom water after they were re-hydrated. I used about 1 1\/2 c dried mushrooms. Strain the water or just use the top cause it gets sediment in the bottom. After the dried mushrooms were re-hydrated I blended them in my food processor to make a mushroom paste. I sauteed about 8 fresh mushrooms chopped up in a skillet with a little bit of butter.<\/p>\n
Saute the shallots in butter, add the risotto and cook for a few minutes to warm up the grain and slightly toast it. Then start adding stock one cup at a time and stir every five minutes till done. I like mine a little bit chewy but cook to taste. At the end throw in 1\/4 C parmesan and fresh parsley and whip it up with a wooden spoon.\u00a0 <\/p>\n