Barley Risotto With Wild Mushrooms And Parmesean Cheese

• 6 1/2 cups low-salt chicken, beef or veal broth
• 6 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 medium garlic cloves, minced
• 2 cups pearl barley (about 13 ounces), rinsed, drained
• 1 6-ounce package 3-inch-diameter portobello mushrooms, stemmed, gills scraped, caps sliced
• or equivalent dried mushrooms
• 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon chopped fresh basil

1. Warm broth in medium saucepan. (If using dried mushrooms, add to broth.)
2. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onion and garlic; saute until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
3. Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and saute until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.

lowsalt chicken, unsalted butter, onion, garlic, pearl barley, portobello mushrooms, mushrooms, parmesan cheese, fresh chives, fresh italian parsley, fresh basil

Taken from www.epicurious.com/recipes/member/views/barley-risotto-with-wild-mushrooms-and-parmesean-cheese-51955861 (may not work)