127th meeting. Barley Risotto

Where? D's
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

Adapted from Mark Bittman's recipe

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.