Harrowsmith – September 2019

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Harrowsmith Fall 2019 | 89

MUSHROOM BARLEY RISOTTO
VEGETARIAN


Serves 6


Creamy, rich, warm and earthy—
this risotto is the perfect fall
side dish or stand-alone starter
with just about everything and
anything, and it’s vegetarian. It’s
pretty easy to make, but it does
require your full attention; don’t
try to multitask when making
risotto, as you’ll need to stand at
the stove and stir for the whole
time. This recipe calls for two
kinds of mushrooms: fresh and
dried. Each offer something to
the dish, with the dry adding
tons of flavour, and the fresh
adding body and silky bites of
mushrooms. Any mushroom
will do, but shiitake are nice
fresh, while porcini or other wild
mushrooms are best dry. This
recipe doesn’t call for salt, as
most stocks are salty enough—
it’s up to you!


1/3 cup dry, chopped wild or
porcini mushrooms
7 cups mushroom or chicken
stock, divided
1 1/2 cups pot or pearl barley
2 tbsp olive oil
3 cups thinly sliced or finely
chopped fresh mushrooms
1 tsp pepper
1/4 cup medium-dry sherry
1 cup grated Parmesan cheese +
more for garnishing at the table
2 tbsp butter
Rehydrate dried mushrooms
in about 1/2 cup boiled water;
let sit, covered, for about 10
minutes, then drain through a
fine sieve. Save mushroom water
and add it to the 7 cups of stock.

In small saucepan over medium
heat, bring stock and mushroom
liquid to gentle simmer and hold
it there. Set ladle or heatproof
measuring cup near pot—you’ll
be going back and forth to it.

FOOD & RECIPES: H E R ITAGE POULT RY

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