King Oyster Mushroom and Barley Risotto
Pearl barley gives this risotto a chewier, nuttier body than arborio, and king oyster holds its shape through the long stir without disappearing. Two preparations of the mushroom — some diced into the base, some seared and piled on top — build depth you can’t get from one.
Ingredients
Risotto
- 1 lb king oyster mushrooms from KC Mushroom Co., divided
- 3 tbsp olive oil divided
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 1 1/2 cups pearl barley
- 1/2 cup dry white wine
- 5 cups vegetable or chicken stock kept warm
- 2 sprigs fresh thyme
- kosher salt and black pepper to taste
To Finish
- 3 tbsp unsalted butter
- 1/2 cup grated Parmesan plus more to serve
- 2 tbsp fresh parsley chopped
- lemon zest from 1 lemon
Instructions
- Dice half the king oyster mushrooms into small cubes. Slice the remaining half into 1/2 inch medallions and set aside for the topping.
- Heat 1 tbsp olive oil in a wide heavy pot over medium-high. Add the diced mushrooms and cook 5 to 6 minutes until browned. Remove and set aside.
- Add another tablespoon of oil to the pot. Add the onion and cook 4 to 5 minutes until softened. Add the garlic and cook 1 minute.
- Add the barley and stir 2 minutes to toast. Pour in the wine and stir until nearly absorbed.
- Add the warm stock one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Add the thyme sprigs. This takes about 30 to 35 minutes — barley stays chewier than rice, so taste as you go.
- While the risotto cooks, heat the remaining oil in a skillet over medium-high. Sear the mushroom medallions 3 to 4 minutes per side until golden. Season with salt.
- When the barley is tender with a slight bite, remove the thyme sprigs. Stir in the browned diced mushrooms, butter and Parmesan until creamy.
- Divide among bowls, top with the seared medallions, and finish with parsley, lemon zest and extra Parmesan.
Notes
From the farm: Using the mushroom two ways is the whole point — the diced portion melts into the base for background savoriness, while the seared medallions give you texture and a visual centerpiece. Don’t skip either.
Make ahead: Barley risotto reheats better than rice risotto. Loosen with a splash of warm stock over medium-low heat.