Barley risotto with sausage and mushrooms
Dried shiitake mushrooms
8 oz, thinly sliced
1 medium, finely chopped
Uncooked turkey sausage(s)
1 pound(s), Italian, casings removed
Reduced-sodium chicken broth
Uncooked pearl barley
1 cup(s), pearl variety
Grated Parmesan cheese
2 tsp, 2 tablespoons chooped fresh
½ tsp, freshly ground
- Bring the water to a boil in a small saucepan. Remove from the heat and add the dried mushrooms; let stand 20 minutes. Drain, reserving the liquid, and coarsely chop the mushrooms.
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the soaked mushrooms, cremini mushrooms, and onion. Cook, stirring occasionally, until the mushrooms and onion are very tender, about 15 minutes.
- Stir in the wine; bring to a boil. Cook until the wine evaporates, about 3 minutes. Add the sausage and cook, breaking the sausage up with a spoon, until it begins to brown, about 10 minutes.
- Add the reserved mushroom soaking liquid, the broth, and barley; bring to a boil. Reduce the heat and simmer, covered, until the barley is tender, about 40 minutes. Remove the saucepan from the heat. Stir in the Parmesan cheese, sage, butter, and pepper and serve at once. Yields generous 1 cup per serving.