barley risotto with mushrooms and leeks

I was struck by an article in The Washington Post from a few years back about a Cuban-American family making dulce de leche in a pressure cooker; well not so much the story of the can of condensed milk being forgotten, causing the can and the cooker to blow up over the kitchen, but the risotto recipe attached. It really had nothing to do with the story at all except the method in which it was cooked, being of course pressure cooked. Unfortunately, I have very limited cabinet space and the thought of taking up precious space with a pressure cooker when my pantry consists of a small waist high book shelf and a chest of drawers to hold all my staples and spices seems unjustifiable. But I digress.

The blending flavors of mushrooms and leeks mixed in with barley that soaked up so much wine and broth it became creamy — I couldn’t get it out of my head. So what if the weather, thanfully, is still in the balmy 80′s and too warm to justify braises (which I have done…gasp!) and soups (check!) and heavier stick-to-your-ribs-to-keep-you-warm-style dishes. I haven’t had a mushroom in I don’t know how long and frankly it was perfect for the in-limbo weather, not knowing if tomorrow will continue to be summer-y or if the autumn like brisk air will settle in. So I took out the pressure cooker in this risotto equasion and went old-school-style using a heavy skillet. With several additions of wine, broth and mushroom liquid this risotto turned out creamy with an almost meat-like flavor. And personally I don’t think it was lacking anything the pressure cooker could give.

Barley Risotto with Mushrooms and Leeks
Heavily adapted from The Washington Post

Serves 4

1 ounce dried porcini mushrooms
2 cups boiling water
1 tablespoon olive oil
2 cups chopped leeks, white and light green parts (about 2 leeks)
1 cup medium pearl barley
1/3 cup red wine
4 cups low-sodium chicken or vegetable stock
6 tablespoon parmesan cheese, plus more for garnish
3 tablespoons flat-leaf parsley, minced
2 tablespoons unsalted butter
Salt and pepper to taste

Rinse mushrooms and place in a heat-proof bowl. Pour water on top and set aside.

In a large, deep, heavy skillet heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until the leeks are softened, about 5 – 6 minutes. Add the barley and cook, stirring for 2 minutes. Add the wine and stir until absorbed, about 2 minutes. Add one cup of the stock and cook, stirring until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions, stirring until it is nearly absorbed between additions. Remove mushrooms from water and roughly chop, adding after the last addition of stock. Ladle in the soaking mushroom liquid, taking care to leave behind any grit that has settled to the bottom of the bowl – you will add about 1 1/2 cups of liquid to the pan. Continue to cook risotto, stirring frequently, until the liquid has absorbed, but it still on the loose side. Stir in the parmesan, parsley and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.