Risotto Relay!

My kitchen does not often produce a risotto. Some people live by it, swear by it, can't live without it. Me? Notsomuch!

Now, it is not like I dislike risotto, it is more that I just don't think to make it. My breakfast usually includes some kind of grain made into a porridge and I suppose I see risottos as a salty porridge of sorts. Please, risotto lovers...don't take offense!

I warn you about my slight aversion to risotto only to say there is one or two kinds that have won my heart. You see, when I add certain vegetables to the mix, I simply cannot resist. Leeks are one such flavor. My grandmother often cooked with leeks. I don't remember seeing the "supersized green onion" before it went into the meal, but I sure remember the subtle flavor it added to everything.

When faced with the Risotto Relay challenge that the Baker & the Curry Maker gave, I considered long and hard about whether I should participate or not. I mean, is it hypocritical to make and post a recipe about risotto and in the same breath say that I am not much of a fan? Well, you be the judge. Check back with the Baker & the Curry Maker to see all of the other risotto recipes on the Risotto Relay Rundown!

Mushroom Barley Risotto

1 cup of barley
1 tablespoon of butter
1 tablespoon of olive oil
5 cups of sliced leeks (about 2 large)
3 cups of sliced baby portabella mushrooms
1 teaspoon of minced garlic
2 teaspoons of salt
1 teaspoon of fresh ground pepper
3 cups of chicken broth
1 cup of white wine
1/2 cup of finely shredded parmesan cheese

Pour boiling water over the barley and allow to soak while preparing the other vegetables. Add the butter and olive oil to a large pot and heat over medium heat. Add leeks, stir and cover allowing to cook slowly for 20-25 minutes; stir occasionally. Add mushrooms, garlic, salt and pepper, cooking for 5 more minutes. Drain the barley and add it to the leek mixture. Stir in chicken broth and white wine. Bring to a boil, lower heat and simmer slowly for 45 minutes. (Add additional hot broth if necessary, by the 1/2 cup.) Once liquid is absorbed and barley is softened, add parmesan cheese. Serves 6-8.

Adapted from Cooking Light.

*How do you clean your leeks? Slice off and discard both ends. Then thinly slice the leek, add the slices to a bowl full of water. In the water, begin to separate the leek rings to clean between the layers. Drain off the water and rinse again, if necessary, until the water comes off clean.