Barley, Risotto Style

• 4 tablespoons butter
• 1/2 cup coarsely chopped onion
• 1 rib celery, sliced thin
• 1/2 cup white wine
• Freshly ground black pepper to taste
• 1/2 pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)
• 1 1/2 cups chicken broth
• 1/2 cup grated Pardo (Parmesan) cheese
• 1 tablespoon butter
• 8 medium mushrooms, sliced thin
• Additional cheese, about 1/2 cup

1. Saute the onion and celery quickly in butter, about 3 minutes.
2. Add wine; reduce wine over high heat.
3. Season with pepper.
4. Add cooked barley and chicken broth and bring to boil.
5. Cook 10 minutes.
6. Stir in cheese, butter and mushrooms.
7. Serve with additional cheese.

butter, onion, celery, white wine, freshly ground black pepper, barley, chicken broth, cheese, butter, mushrooms, additional cheese

Taken from cooking.nytimes.com/recipes/6725 (may not work)