Barley “Risotto” With Mushrooms, Kale, and Gorgonzola
Barley makes a nutty, toothsome risotto-like dish when cooked with the right amount of liquid. For flavor and to make the grain into a satisfying meal, we use sautéed cremini mushrooms as a base, wilt in baby kale (or spinach or arugula) at the end, then top it all off with a pungent cheese. To make prep go a little quicker, look for sliced cremini mushrooms in the market. We think the butteriness of Gorgonzola dolce, which is softer and milder than regular Gorgonzola, is an especially good match for the risotto; other delicious cheese options are Taleggio (cut into thin slices with the rind) and Italian Fontina (trimmed of rind and cut into small cubes).
Whole-grain barley or pearled barley won’t work in this dish — both require significantly longer time in the pot than the quick-cooking barley called for in the recipe.
¼ cup extra virgin olive oil, plus more to serve (optional)
2 medium shallots, chopped
4 medium garlic cloves, minced
Kosher salt and ground black pepper
12 ounces cremini mushrooms, sliced
½ cup dry white wine
1 cup quick-cooking barley (see headnote)
1 small sprig rosemary
5-ounce container baby kale, spinach, or arugula
2 ounces Gorgonzola dolce cheese, crumbled (½ cup)
In a large saucepan set over medium-high heat, warm the oil until it shimmers. Add the shallots, garlic, ½ teaspoon salt, and ½ teaspoon pepper, then cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until the moisture they release has evaporated and they begin to brown, 7 to 9 minutes.
Add the wine and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Add the barley, 2 cups boiling water, and the rosemary, then bring to a simmer. Cover, reduce to low, and cook, stirring occasionally, until most of the liquid has been absorbed and the barley is tender, 10 to 12 minutes.
Off heat, remove and discard the rosemary stem, then add the kale and stir until wilted. Taste and season with salt and pepper. Transfer to a serving dish and top with the cheese. If desired, drizzle with additional oil.
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