Wild Mushroom Barley Risotto with Scallops

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This woodsy risotto would be at home on the menu of a gourmet restaurant. Barley gives a chewier, less creamy risotto than does rice.

Tags: Advanced, One Hour +, Entrées, Shellfish, Vegetables, Rice & Grains, President's Choice Blue Menu, Low Fat, Low Calories, High Fibre
Serves: 8
Skill level: Advanced
Prep time: 20  minutes
Cooking time: 40  minutes
Total: 60 *  minutes

Soaking time = 20 minutes

Additional Information

Ingredients

1/2 cup (125 mL) dried chanterelle mushrooms
1/2 cup (125 mL) dried portobello mushrooms
7 oz (200 g) fresh shiitake mushrooms
2 tbsp (25 mL) PC Extra Virgin Olive Oil from Tuscany
1 onion, chopped
3 cloves garlic, finely chopped
1 tsp (5 mL) ground PC Sea Salt Grinder
1 cup (250 mL) pearl barley
2 tbsp (25 mL) each chopped fresh parsley and thyme
1 bag (400 g) PC Blue Menu Wild Argentinian Scallops , thawed and drained
4 tsp (20 mL) PC Premium Aged Balsamic Vinegar

Instructions

  1. In saucepan, bring 6-1/2 cups (1.625 L) water to a boil. Add all dried mushrooms. Turn off heat. Cover; let stand 20 minutes. Meanwhile, remove and discard stems from shiitake mushrooms; slice caps and set aside. Strain dried mushrooms, returning mushroom stock to saucepan. Squeeze excess water out of rehydrated mushrooms; chop and set aside. Maintain low heat on mushroom stock.
  2. In another saucepan, heat 2 tbsp (25 mL) oil over medium-high heat; cook onions for 2 minutes. Add garlic; cook another 3 minutes, stirring occasionally. Add sliced shiitakes, chopped dried mushrooms and 1/2 tsp (2 mL) of the salt; cook for 3 to 5 minutes or until mushrooms are tender.
  3. Stir in barley; cook, stirring, for 1 minute. Start adding mushroom stock 1 cup (250 mL) at a time, stirring constantly, and allowing each addition of stock to be fully absorbed before adding next. Reduce heat to medium to maintain a simmer. Continue gradually adding stock and stirring until barley is tender and desired consistency is reached, about 30 minutes from first addition of stock. You may not need all of the mushroom stock. Stir in parsley, thyme and remaining 1/2 tsp (2 mL) salt. Set aside.
  4. In frying pan, heat 2 tsp (10 mL) oil over medium-high heat; cook scallops for 2 to 3 minutes or until cooked through, turning once. Fold into risotto. Divide evenly among eight plates. Drizzle each serving with 1/2 tsp (2 mL) balsamic vinegar.

Chef's Tips

Using the mushroom soaking liquid gives an extra layer of mushroom flavour.

Nutritional Information

Per scant 1 cup (250 mL) serving:
Calories 220 Cal
Fat 5 g
Sodium 350 mg
Carbohydrate 29 g
Fibre 4 g
Protein 15 g
High in Fibre