*  Exported from  MasterCook  *
                         Portobello Barley Risotto
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Rice & Couscous                  Side Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Tablespoons   olive oil
      1/2  Pound         portobello mushrooms wiped clean with a -- cut in 1
                         damp cloth and
    1      Medium        onion -- coarsely chopped
    4 1/2  Cups          vegetable broth -- fat removed
    1      Cup           pearl barley -- rinsed
    1      Tablespoon    fresh rosemary leaves -- chopped
      1/2  Teaspoon      ground allspice
      1/2  Cup           white wine -- sweet  (Reisling -- sauterne, dessert
                         salt and pepper
    2      Tablespoons   Italian parsley
 [1]  Place 2 tablespoons of the oil in a large, heavy pot over medium-high
 heat.  Add the mushroom chunks and cook for 5 to 7 minutes, stirring often.
 Remove the mushrooms from the pan and set aside. [2]  Reduce heat to
 medium-low.  Add remaining oil and the onion.  Cook about 10 minutes until
 onion is soft. [3]   While onion is cooking, bring the vegetable broth to a
 boil in a medium-sized saucepan. Adjust heat to maintain a gentle simmer. [4]
  Add the barley, rosemary and allspice to the onions.  Raise the heat to
 medium-high and cook, stirring, for 1 minute, making sure the barley is
 evenly coated with the oil.  Add the wine and cook for 5 minutes, stirring,
 or until the wine is nearly evaporated. [5]  Add the hot broth to the barley
 mixture, 1/2 cup at a time; cook, stirring frequently, over medium heat until
 each addition of broth is absorbed into the barley before adding the next.
 [6]  When the barley is tender and nearly all the broth has been absorbed
 (about 45 minutes), stir in the reserved mushrooms.  Cook a few minutes
 longer, until the risotto reaches desired consistency.  Season with salt and
 pepper. Serve immediately, sprinkling with chopped parsley.  
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