Creamy Mushroom Barley Risotto

After watching so many food shows and hearing so much about it, I finally got around to making risotto. I didn't make a traditional risotto with arborio rice because I didn't have any and I also wanted the extra protein that barley provides. One of the reasons why I had been putting off risotto-making was because I knew that it would be a long process. And now that I have made it...I can confirm that it is, indeed, a lengthy recipe from start to finish. This is because the liquid or stock is added to the risotto about one cup at a time and it must be stirred in until almost fully absorbed before the next cup can be added. Obviously this requires quite a bit of patience and time.

However, despite the time consuming nature of risotto, I also realize why it is that people still continue to make it...it's delicious! The effort is totally worth the creamy and smooth texture of the risotto which makes it melt in your mouth as soon as you take a bite. I cheated a little in my recipe to cut back on time and I added half of the stock to the barley, let it simmer for 15 minutes, then proceeded to add the rest slowly with stirring. Even though I didn't follow exact risotto protocol the results were still fantastic. In fact my mom loved it so much that she rated it on the same level as my roasted tomato and pepper soup which is extremely high praise because she absolutely loves that soup.

In the end, I don't regret that I used barley instead of rice or that I cheated a little with the time because the risotto turned out great. In the future, when I have more time, I will make an actual traditional risotto using arborio rice and with the proper stirring technique. But I will definitely be making this barley version again as well!

Creamy Mushroom Barley Risotto

• 1 large onion, chopped
• 10-12 button mushrooms, chopped
• 2-3 cloves garlic, finely chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 cups pearl barley
• 8 cups chicken or vegetable broth
• 1 cup Parmesan cheese, grated
• Olive oil
• Salt and Pepper

1. In a large pot bring the broth to a boil and then set aside.
2. Meanwhile, heat some olive oil in a separate pot and saute the onions until they start to brown, about 5 minutes.
3. Add the mushrooms and continue to saute for about 10 minutes until they become golden brown. If the mushrooms start sticking to the bottom of the pot add a little bit of water and stir them around.
4. Stir in the herbs and garlic and season with some salt and pepper. 
5. Add the barley and stir for one minute to coat completely then add 6 cups of the broth and bring to a boil.
6. Reduce the heat to a simmer, cover, and cook for 15 minutes, stirring occasionally.
7. Once most of the liquid is absorbed, proceed to stir in more broth 1/2 cup at a time. Make sure you keep stirring with each addition and that the liquid is almost completely absorbed before adding the next one. 
8. Keeping stirring and adding broth until the barley is tender but still slightly firm. The more you add, the creamier it will be but you don't necessarily have to add all of the broth.
9. Once it has reached the consistency you like and all of the liquid from the last addition has been absorbed, stir in the Parmesan cheese until it is fully incorporated. Season with some salt and pepper and enjoy!

Note: If you don't eat the risotto right away, the barley will continue to absorb more liquid. Reheating it with a little bit of liquid added (maybe 1/2 cup for the entire pot) will restore the creamy texture. Even without the extra liquid, warming it up helps to loosen the barley.

Farmer's Market Soup

I'm calling this farmer's market soup...really it's just a soup with a bunch of vegetables and barley. Although I may not have gone to a farmer's market to get all of my ingredients, more like the local grocery store, this is the type of soup I imagine one could make out of all the fresh seasonal ingredients currently available.

I especially enjoyed the barley in the soup because it gave the soup a lovely texture and something to really chew on. I admit I may have gone a little spice crazy...I liberally sprinkled red chili pepper flakes and may have added too much...but I actually liked the extra kick. For those who just want a hearty soup without the spice skip the flakes and you're good to go.

Unfortunately, due to the fact that I was using random ingredients from the fridge and pantry I don't exactly remember the proportions for everything but by now I've made enough soups that I've figured out the basic recipe. Each soup has five to six steps, depending on whether you leave the soup chunky or want it to be smooth in the end.

1. Saute the onions and shallots (whichever you're using) for 3-5 minutes until translucent. Add the chopped/minced garlic and continue to saute until everything becomes fragrant, about 1 more minute.
2. Add all of the hard chopped vegetables. This includes carrots, celery, pepper....things that are crunchy. Saute for about 5 minutes and mix it all around.
3. Add all of the soft vegetables. This includes mushrooms, zucchini, tomatoes, and eggplant. At this point, also add any spices including the salt and pepper. Depending on the type of flavor you want this can include a variety of seasonings but generally I like to pair thyme with oregano and dill or cumin with coriander. If you want an extra kick, add some red chili pepper flakes (just don't go crazy like I did). Mix everything well and saute until you see the second set of vegetables start to brown and soften.
4. Add your grain of choice. In this farmer's market soup, I used barley but you can also use lentils, split peas, or various other soup-type grains. Cover the ingredients with stock. This can be chicken stock, beef stock, vegetable stock or even water. Generally, most of my recipes call for at least 2 L of stock (6 cups). You may have to add additional liquid if it starts to boil off, but make sure the liquid always covers the rest of the ingredients.
5. Cover the pot with a lid and reduce the heat to a gentle simmer. Depending on which grain you're using, the soup will have to simmer for anywhere from 30 minutes to an hour. Usually the package will have proper cooking instructions. For example, red lentils are soft and take only half an hour. Green lentils and harder and take 45 minutes to an hour. Barley also takes about 40 minutes. If you want to add some potatoes (as I did in this farmer's market soup) cut them up into chunks and add about 10-15 minutes before you expect the grains to finish cooking.
6. For a smooth soup, transfer to a blender and puree in batches. Afterward, return the soup to the pot to heat it through and add any additional salt and pepper.

There you have it...a basic guide to making a simple soup any day of the week.