Barley risotto with mushrooms and red wine from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 124) by America's Test Kitchen Editors

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Notes about this recipe

  • dinnermints on November 20, 2020

    The flavors in this are very good, but I don’t know what possessed me to make this on a weeknight (we ate it the next night). I probably needed to have the heat up a bit higher, but it took 35min for the first round of liquid to be absorbed (as opposed to 20-25min per the recipe). I didn’t have dried porcini mushrooms, so I upped the amount of mushrooms to 12oz and did not omit the carrots.

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