Shitake & Cremini Barley Risotto with Smoked Trout and Fried Egg

risotto and egg recipes

Yoooooooooo. We are in the middle of a SEVERE heat wave here in Boston.
Temperatures in the mid 90s and humidity near 80%.
When I brought up the weather app on my phone to see exactly how hot it was, it just showed a withering cactus.

This wouldn’t be a big problem for me but in my job, I frequently have to walk back and forth from one building to another and lately, going from this breathless heat to a chilly lab is starting to wear on me.
Don’t get me wrong though, I love not being cooped up all day.
I’m just saying the dramatic shift in temperature now has me sneezing, constantly wiping my itchy nose, dabbing my watery eyes…I just know a cold is coming on.
Don’t know when its going to hit me but when it does, it’s going to be a bad one.

Its like when you’re creeping through a fucking house and there’s an ax murderer.
You don’t know what room he’s in but you know he’s in the house. And he can come out at any time and whack you off.

Yet for whatever reason, when I got home, I instantly started pulling ingredients out to make Risotto.
For those of us who may have forgotten what all is involved in making risotto, it essentially entails slowly pouring hot liquid (a broth of some kind) into a pot containing some kind of grain, ½ cup at a time and stirring, constantly, until the liquid is absorbed before repeating the process again with another ½ cup.
And so on and so forth until the rice or whatever starch you choose to use, is al dente.
This process takes about 25 – 30 mins.

It got hot as hell is this fucking kitchen.

Half way through making it I caught a glimpse of myself in the kitchen mirror and I literally looked like one of those terrified emoji’s or whatever the fuck they’re called.
You know the ones that have that “AHHHH!!!” terrified, wide-mouth, panic look on their face?

I just started talking to myself like “Why that fuck do I this. Why couldn’t I just grab some soy ice-cream from the freezer, put on my jam jams and go the fuck to bed?!”
“WHHHYY am I standing in this hot ass kitchen making risotto when its 91 degrees out!”

On top of that I had this stupid song stuck in my head, you know the one… Why you gotta be so ruuuude, don’t you know I’m a human toooooo”.
Dude, having that song in my head, in this hot ass kitchen, was literally my personal Vietnam.


Shitake & Cremini Barley Risotto with Smoked Trout Creme & Fried Egg

What I Used

½ cup Creme Fraiche. 1.5 qrt Chicken Broth. 9 oz dry Barley. 1 cup fresh chopped Cilantro. 2 cloves fresh Garlic. 3/4 cup diced Scallions. 4 cups roughly chopped Cremini & Shitake Mushrooms. 1 can Smoked Trout (4 oz). An Egg. Olive Oil. Salt. Pepper. 2 tbsp Butter.

What I Did

DSC_0132_1Bring to a boil 1.5qt chicken broth.
The set the heat on low to simmer.
Meanwhile in a large pot, heat 2 tbsp olive oil.
Add in the diced scallions and 1tbsp minced garlic.
Cook on med heat until the scallions are slightly brown and the ginger is fragrant.
Add in the mushrooms.
Mushrooms contain water which will release as they cook
Cook, coating the mushrooms with the scallions until they begin to release their juices and become soft.
Add in the barley and toast until they (the barley) begins to turn golden brown.
barley risotto
Then add in 1/2 cup chicken brothslowly, while stirring the the barley.
As each 1/2 cup addition of chicken broth is absorbed into the rice, add 1/2 cup more, constantly stirring.
This is when I began to question why the fuck I wanted to make this.
Continue stirring and adding stock until the barley is soft to taste.
When so, add in 1 cup fresh cilantro and 2 tbsp butter.
Stir and season to taste with salt and pepper.
Set aside.
how to make barley risotto

For the smoked trout.
Heat a large skillet, then add in 1 can smoked trout, including the oil in it.
If the can of trout has no oil, heat 1 tbsp oil in the pan first and then add the trout.
When trout starts to lightly brown, add in 1/2 cup creme fraiche.
I used soy cream because I’m lactose intolerant.
Stir to combine until mixture is slightly thick.
About 2 mins.
Remove from heat and set aside.

Lastly, fry an egg.
You know how to do this part.

Now this is already dope..just at this point. So you MAY not want to add the trout. It gives it a nice smoky flavor but this shit is already the bomb at this point.

To plate, place fried egg in center of plate.
Surround with risotto.
Crack black pepper over the egg.
Sprinkle with finely diced cilantro.
And for those of you not lactose intolerant, grate some Parmesan cheese on top of it all.

Serve immediately.
DSC_0196_1mushroom risotto risotto recipes shitake risotto risotto and egg recipes



43 thoughts on “Shitake & Cremini Barley Risotto with Smoked Trout and Fried Egg

  1. Barley risotto is definitely one of my favs, love the texture. We put poached eggs on lots of dishes but we’ve never done it on risotto, great idea.
    It’s hot as hell in TO too, I feel like I’m melting (you know, like the witch in TWofOz, or the staked vamps in True Blood. I went down town to shop and holy gross, sweat dripping downy back…need a shower big time. I was cooking in. Test kitchen all day yesterday with two ovens on at 400F all day!

    1. Phew!!
      Girl, you’re just as hot as I am over there!!
      2 ovens. 400F.
      You know its bad when you can feel the sweat in the crack of your ass.
      Like that image?
      You’re welcome 🙂
      And eggs make everything better. I’m putting that on a shirt someday.

  2. First of all , it looks delicious, really!
    Secondly, I loved and was slightly thrown off by the comparison with the
    murderer with the ax 😀 I was just like “man, this escalated quickly”, but you know, that’s why I like your blog so much 🙂

  3. Looks really good but I doubt if I would slave over the stove for 25 to 30 minutes hell to tha no it that! How did you manage to keep the egg runny without flattening out the top of the egg? Wish I could somehow manage that..,,,,

    1. Mmm hmm.. I can’t see you slaving over it either.
      The egg? That’s easy. Just fry one side.
      Med heat so you don’t burn the side down.

      Then slide that puppy off the pan and onto your plate.

  4. I am so jealous! Barley and heat wave – we are having a children’s birthday party tomorrow and rely on above-freezing temperatures to avoid having the kids go crazy in our tiny house… And I was so happy that my daughter was born in ‘summer’ …

    1. Oooh…yeah girl…ooooh.
      That’s a rough one.
      I can’t decide which scenario is worse…

      Don’t let those kids force you to wrap a red hanky around a stick and walk out of your life.
      I’m an email away 🙂

  5. Looks yummie!! Thanks for visiting my blog, too. By the way, tip to make shitake taste better – freeze them and they become a lot tastier than ever! Give it a try when you can. The Japanese hidden tips~ !

  6. Was going to say this looks the business but now I have an image of sweat pooling in your nether regions….don’t know where to go with that really. The choppers, the choppers…hashtageggsarethebeesknees.

  7. Whack you off? Shit, I think that means something different over here :). I love it. It looks fucking delish and is a combo I would have never thought of by my self. Kick-ass.
    I’m curious… what is it that “you do”?

  8. Ok, as soon as I saw the picture of the dish in my feed, I was like WHAT. THE. FREAKIN. WHAT. THE. Totally making this and when I do it might be the first time I try poaching an egg. Also, you’re the first person I’ve come across who also says “jam-jams.”

  9. LMAO at the ax murderer comparison! But this looks great! My last use of mushrooms was homemade pizza and every time I eat them I wonder why I don’t eat them more. They’re so good and go with virtually any flavor.

  10. Looks delicious Dana, and that egg is just a perfect addition. I’d add it for colour even if I wasn’t going to eat it! Your writing, recipes and photos are improving exponentially each week, it so exciting to see your progress into uber-blogger! xx

  11. NOTHING is worth that kind of heat. I have no regrets about moving away ;p But, there’s no argument: the brain-baking insane quality of it does lead to some intensely tasty results, with this as a jawdropping centerpiece of it. And that egg is such a gorgeous and tasty bomb in it!

  12. Beautiful dish. I love all the ingredients in it. I want to eat this every day and I’d use plenty of Parmesan.

    I wonder if you can make this kind of thing in a slow cooker? Saves you slaving away in your kitchen. Worth a short?

    1. I’m not sure…I think the trick to creamy risotto is to let the grain gradually absorb the liquid.
      But since i’m not the proud owner of a slow cooker, I can’t actually verify this.
      Definitely worth a shot though..

Go on, get it out..

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