Saffron-and-Mushroom Barley Risotto

• Dried porcini mushrooms
• Shiitake mushrooms
• Saffron
• Pearled barley
• Onions
• White wine
• Olive oil
• Vegetable stock
• Parsley

1. Cook a chopped onion in olive oil until soft, about 5 minutes.
2. Add 1.5 cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.
3. Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.
4. Stir and let the liquid bubble away on medium heat.
5. Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.
6. Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.

porcini mushrooms, shiitake mushrooms, saffron, barley, onions, white wine, olive oil, vegetable stock, parsley

Taken from cooking.nytimes.com/recipes/12220 (may not work)