Step

• 1

  Melt 1 Tbsp butter over medium-high heat in a sauté pan.

• 2

  Add mushrooms being careful not to crowd the pan and sauté 5 minutes until lightly browned. Add garlic and shallot and sauté until tender. Add barley and stir to coat grains toasting slightly.

• 3

  Add chicken stock 1 cup at a time stirring frequently to release the starch in the grain. Make sure first cup is completely absorbed before adding the next. After the last addition, season with salt and pepper to taste and try the grains to check for doneness. They should be tender, cooked through but still al dente.

• 4

  Remove from heat and spread on a sheet tray. Transfer to the refrigerator and cool completely.

• 5

  When the risotto is completely cool spread out on a mesh vegetable grilling mat (make sure the holes are small enough that the grains won’t slip through).

• 6

  When ready to cook, set the temperature to 180 degrees F (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed for 10 minutes.

• 7

  Place mesh mat directly on the grill grate. Smoke risotto stirring occasionally until both the grains and mushrooms are completely dried out, about 4-6 hours.

• 8

  Remove from grill and set aside to cool. Transfer to a storage container.

• 9

  When ready to eat, place dehydrated risotto in a small pot on top of burner of choice and add 1-1/2 cups water. Bring to a simmer and cook until grains and mushrooms are rehydrated adding more liquid as needed.

• 10

  Check for seasoning and finish with fresh thyme if desired. Enjoy!