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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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From Recipes

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:

From Serious Eats

Seriously Delicious Giveaway: Zingerman's Gift Certificate

I do love an aged goat cheese with a late-harvest Sauvignon Blanc...

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Seriously Delicious Giveaway: Zingerman's Gift Certificate

Extra-vieille mimolette, which was also Charles de Gaulle's favorite cheese!

From Serious Eats

Seriously Delicious Giveaway: Zingerman's Gift Certificate

I love so many cheeses but I especially love Pleasant Ridge Reserve, a French Alpine style cheese that's made in Wisconsin.

From Serious Eats

Seriously Delicious Giveaway: Zingerman's Gift Certificate

It depends what it is attached to--I guess I'll choose Gorgonzola, my favorite on salads at a now sadly closed restaurant my family used to go to when I was a kid.

From Serious Eats

Seriously Delicious Giveaway: Zingerman's Gift Certificate

St. Andre on Margaret's Artisan Flat Bread (roasted garlic and chives). Serve it along with a Stilton......wonderful!

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About travelingmcmahans

Website: http://travelingmcmahans.wordpress.com/

Location: Louisville, KY

About:

Favorite foods: Pear pizza

Last bite on earth: truffle risotto