Barley Risotto with Mushrooms & Gremolata

Barley Risotto with Mushrooms & Gremolata
Photo by Scott Phillips


  • 1 oz. dried porcini mushrooms, rinsed
  • 1 small onion, finely chopped
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 Tbs. olive oil
  • 2 Tbs. grated lemon zest
  • 2 tsp. kosher salt; more to taste
  • 1 lb. assorted fresh mushrooms (such as morels, shiitakes, oyster, or chanterelles), sliced ¼-inch thick
  • + 6 more ingredients
    • 3 Tbs. unsalted butter
    • 1 cup hot water
    • 1 Tbs. finely chopped garlic
    • 6 to 7 cups homemade or low-salt canned chicken or vegetable broth
    • Freshly ground black pepper
    • 2 cups pearled barley

—In a small bowl, mix together the parsley, lemon zest, and garlic. —Soak the porcini in the hot water for at least 30 min. Strain the liquid through a fine sieve and reserve. Chop the porcini into small pieces. In a large sauté pan with straight sides, heat the oil over high heat until shimmer...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network