Mushroom Barley Rissoto

Chef Franklin Biggs
Sur la Table

Mushroom Barley Rissoto

1 TB    olive oil
1 TB  butter
1   large onion, peeled and chopped
3 cups  sliced mushrooms
2 tsp  fresh thyme, chopped
2 cups  dry sherry
3 cups  cooked barley (preferably cooked in vegetable or mushroom stock)
2 cups  grated, shaved or shredded Parmesan cheese
1 cup  Greek style yogurt
to taste  salt, pepper, Mrs. Dash

In a thick bottom saute pan, heat the butter and olive oil and saute the onion until soft..
Add the sliced mushrooms and fresh thyme, saute until golden brown.
Deglaze with the sherry, reduce by half.
Stir in the cooked barley and heat through.
Add the cheese (reserving a little for the top).
Stir in the yogurt, and let it warm through.
Season to taste.
Serve sprinkled with the reserved cheese.

GDA Cooking - March 12, 2013