barley risotto with ham and mushrooms

prep time:  tbd
cook time:  tbd
servings:  4

3 tablespoons unsalted butter
2 medium shallots - sliced
1 1/2 cups quick-cooking barley
1 teaspoon fennel seeds (optional)
10 ounces cremini or white button mushrooms - sliced
1/2 teaspoon minced fresh rosemary
1/2 cup dry white wine
2 cups chicken broth
1 cup diced ham steak
1/2 cup grated parmesan cheese
1/4 cup fresh parsley - chopped

1.  melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes.  add the barley and fennel seeds, salt and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes.  add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.

2.  add the chken broth and bring to a simmer, cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 - 10 minutes.  sir in the ham, parmesan and parsley.  season with salt and pepper.

- food network magazine, april 2011

No comments:

Post a Comment