Monthly Wine Spotlight - 2009 Cabernet Franc

- Peju 2009 Cabernet Franc,  Buy it Here >
- Wild Mushroom & Barley Risotto with Swiss Chard,  Download Recipe Here >

Wild Mushroom & Barley Risotto with Swiss Chard
(Yield: 8 - 2/3 cup servings)

Method

1.  Soak the barley in the water for 2 hours, then drain.

2.  Bring the Wild Mushroom Vegetable Stock to a simmer in a small saucepan.

3.  Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook until tender, about 2-3 minutes.

4.  Add the mushrooms and salt.  Cook for 3 minutes.
Add the thinly sliced and finely chopped rehydrated and wild mushrooms, Wild Mushroom Vegetable Stock and barely.

5.  Bring to a boil, then reduce the heat and simmer for 25 minutes or
until most of the liquid is absorbed, stirring occasionally.

6. Remove from the heat and stir in the Swiss chard, Parmesan and butter.
Season with pepper and salt to taste. Garnish with shaved Parmesan cheese.

Wild Mushroom Vegetable Stock (Yield: 4-5 cups stock)

Method

1.  Combine the mushrooms and hot water in a medium bowl; cover an let steep for 20 minutes. Drain the mushrooms in a colander over a bowl, reserving the liquid.

2.  Finely chop ½ cup of the rehydrated mushrooms and reserve for the risotto.

3.  Place the remaining mushrooms in a large saucepan and add the reserved mushroom liquid. Add the onion and the remaining ingredients.

4.  Bring to a boil over medium heat; reduce the heat and simmer for 45 minutes.

5.  Strain and reserve the liquid.

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