SAFFRON-AND-MUSHROOM BARLEY RISOTTO
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Provided by Mark Bittman
Categories side dish
Time 20m
Number Of Ingredients 9
Steps:
- Cook a chopped onion in olive oil until soft, about 5 minutes.
- Add 1.5 cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.
- Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.
- Stir and let the liquid bubble away on medium heat.
- Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.
- Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.
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Laniece Ware
[email protected]This risotto was a great way to use up leftover mushrooms. It was easy to make and very flavorful.
Mansoor Pes
[email protected]I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either.
Erdenechimeg Khongor
[email protected]This risotto was delicious! I loved the combination of flavors and the barley gave it a nice bite. I will definitely be making this again.
brokeeggshell
[email protected]This risotto was a bit too time-consuming for my liking. I think there are easier risotto recipes out there.
Riyadh Vai
[email protected]I've made this risotto several times and it always turns out perfectly. It's a great recipe for a special occasion or a weeknight meal.
Micheal Mubanga
[email protected]This risotto was amazing! The saffron and mushrooms gave it a really rich and flavorful taste. I would definitely recommend this recipe to anyone who loves risotto.
Makopano Letsatsi
[email protected]I'm not sure what I did wrong, but my risotto turned out mushy. I think I might have added too much liquid. Other than that, the flavors were great.
JALEEL Brown
[email protected]This risotto was a bit too bland for my taste. I think it could have used more salt and pepper. Other than that, it was a good recipe.
jodi declue
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved the unique flavor of the saffron and mushrooms. I will definitely be making this again.
Darkestral 2
[email protected]I followed the recipe exactly and the risotto turned out perfectly. It was creamy and flavorful, and the barley was cooked just right. I would highly recommend this recipe.
Janiah Blake
[email protected]This risotto was delicious! I loved the combination of flavors and the barley gave it a nice bite. I will definitely be making this again.
James Hairston
[email protected]I'm not usually a fan of barley, but this risotto changed my mind. The barley was cooked perfectly and had a great texture. The mushrooms and saffron were also very flavorful. Overall, this was a great dish.
Abdo Ouarhou
[email protected]This saffron and mushroom barley risotto was a delight to make and even better to eat. The barley gave it a nice chewy texture, and the mushrooms and saffron added a rich, earthy flavor. I will definitely be making this again!