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Barley Risotto with Mushrooms
We tried this tonight with some mustard greens from my farm share. The mushrooms were fantastic.I didn't change a thing except to use creme fraiche because I didn't have mascarpone. My husband is sold on the idea of using pearly barley from now on instead of arborio for our risottos.
Here's the finished dish:
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About travelingmcmahans
Website: http://travelingmcmahans.wordpress.com/
Location: Louisville, KY
About: Food and travel writer, restaurant news columnist for the Louisville Courier Journal, editor of Food&Dining Magazine.
Favorite foods: Pear pizza
Last bite on earth: truffle risotto
The Oakroom is indeed wonderful. Also fantastic downtown is Harvest, a new farmer-owned restaurant that sources 80% of their foods from within 100 miles of Louisville.