Attendants: G, A, Ch, L, M, and D
Menu:
1) Barley Risotto with shiitake mushrooms, lucky sun-dried tomatoes, and spinach
2) Meyer-lemon Bars
3) Fresh mangoes
Saffron
Home-grown bliss
Almost ready
Recipe: Saffron-and-mushroom barley risotto
Ingredients
- 1/2 cup of shiitake mushrooms
- 1/2 cup of lucky sun-dried tomatoes
- Pinch of saffron
- 1 1/2 cups pearled barley
- 1 onion, chopped
- Splash of dry white wine
- Olive oil
- 4 cups vegetable stock
- Parsley, for garnish
Preparation
Cook a chopped onion in olive oil until soft, about 5 minutes.
Add 1½ 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.
