Author: Star Tribune recipe, with credit to Patrice Johnson
Ingredients
5slicesbaconabout 6 oz, diced
5oz.shiitake mushroomssliced thin (I have also used morels and button mushrooms)
1/2c.dry white winedivided
7c.chicken or vegetable brothoriginal recipe called for 4 c. but I found it needed 7 c.
2tbsp.unsalted butter
1large shallotdiced
1c.pearl barley
2-3tsp.tarragonminced, plus additional for garnish
1clovegarlicminced
1/2tsp.salt
1/2tsp.pepper
1c.frozen baby peasthawed
1/2c.grated Fontina cheeseplus more for garnish
Instructions
Cook bacon in large deep skillet over medium heat for about 10 minutes, or until crisp. Stir frequently with wooden spoon to break up pieces and to cook evenly. Drain bacon and set aside. Reserve 1 tbsp of drippings. Do not clean skillet.
Return drippings to skillet and add mushrooms; cook over high heat for 4 to 5 minutes or until mushrooms are soft. Add 1/4 c. wine to the skillet and continue cooking over high heat, scraping up any dark spots from bottom of pan. Reduce wine for 3 to 5 minutes or until mushrooms have absorbed most of the liquid. Remove mushrooms from skillet and set aside.
Add butter to clean large, deep skillet over medium heat. When butter is melted, add the shallot. Cook, stirring occasionally for about 3 to 5 minutes or until shallot is soft. Stir in the barley and cook, continuing to stir occasionally, for about 3 minutes or until barley is coated with butter and appears glossy. Stir in tarragon, garlic, salt and pepper and cook for an additional minute. Increase heat to medium high and stir in remaining 1/4 c. wine and simmer until wine is gone.
Keeping heat at medium high, use a ladle to add about 1/2 c. broth to barley, stirring after the addition. When the stock is just about evaporated, add more. Stir frequently. Continue in this manner, ladling broth and stirring the barley so that the mixture is consistently never soupy or dry.
Begin tasting the risotto about 30 minutes after you started adding the both. Barley should be tender with a little bite. It may take about 45-50 minutes to reach this stage (mine took 50 minutes.) When this stage is reached, stir in peas, and cook an additional 2 minutes. Remove from heat and stir in bacon, mushrooms and their juices, and the cheese. Garnish with additional chopped tarragon and grated Fontina cheese. Serve immediately. Now enjoy, because you've earned it!