Barley Risotto With Wild Mushrooms

• 1 tablespoon extra-virgin olive oil
• 2 cups thinly sliced leek (about 2 large)
• 8 ounces oyster mushrooms, sliced
• 8 ounces cremini mushrooms, sliced
• 5 ounces shiitake mushrooms, stemmed and sliced
• 1 cup uncooked pearl barley
• 1 tablespoon minced garlic
• 1/2 cup dry white wine
• 2 teaspoons chopped fresh thyme, divided
• 8 cups water
• 1/2 ounce dried porcini mushrooms, coarsely chopped
• 3 ounces vegetarian Parmesan cheese, grated (about 3/4 cup)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add leek; saute 10 minutes or until tender. Add oyster, cremini, and shiitake mushrooms; cook 15 minutes or until tender, stirring occasionally. Add barley and garlic; cook 2 minutes or until toasted and fragrant, stirring frequently. Add wine and 1 teaspoon thyme; simmer 1 minute or until liquid is nearly absorbed. Add 8 cups water and porcini mushrooms. Reduce heat, and simmer 1 hour or until barley is tender and creamy, stirring frequently. Stir in cheese, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme. Serve immediately.
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extravirgin olive oil, oyster mushrooms, cremini mushrooms, shiitake mushrooms, pearl barley, garlic, white wine, fresh thyme, water, porcini mushrooms, parmesan cheese, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/barley-risotto-wild-mushrooms (may not work)