Barley Risotto

Instructions

1. 1

   Heat ¼ cup (1/2 stick) butter in a large deep skillet over medium heat until the foam subsides. Add 1 1/3 cups finely chopped onion and cook, stirring, until tender but not brown, about 7 minutes.

2. 2

   Stir in 8 ounces of shiitake mushrooms, stems removed, caps diced, and cook until softened. Add 1 cup pearl barley and stir until glazed with butter.

3. 3

   Add the following and cook, stirring, until the liquid is absorbed, about 3 minutes: 2/3 cup dry white wine 1 tablespoon mashed or finely minced garlic ½ teaspoon salt ½ teaspoon black pepper.

4. 4

   Meanwhile, bring 8 cups of chicken broth to a boil, then reduce the heat to a gentle simmer. Stir 2 cups of the broth into the barley. Cook at a moderate to brisk simmer, stirring occasionally, until the broth is almost absorbed, 8 to 9 minutes. Add the remaining stock, ½ cup at a time, allowing each addition to be absorbed before adding the next and stirring often; it will take 4–5 minutes of each addition to be absorbed and a total of 45–55 minutes for the barley to become tender. If you run out of stock before the barley is done, finish cooking with hot water.

5. 5

   If serving as a main course, stir in ½ to 1 cup grated Parmesan cheese. Garnish with 2-3 tablespoons chopped parsley or 1 to 2 teaspoons chopped thyme. This can be made up to 4 days ahead. Let cool completely, then cover and refrigerate. Reheat in a skillet over low heat, adding a little water and stirring frequently.