Barley Mushroom Risotto

• 1/4 ounce dried porcini
• 2 to 2 1/2 quarts chicken stock (page 190), simmering
• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 large clove garlic, chopped
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups pearl barley
• 1/2 cup dry white wine
• 1/3 pound fresh shiitake mushrooms, stems removed, cut into 1/2-inch dice
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper

1. Put the dried porcini in a small bowl and add 1/2 cup hot water.
2. Let stand for 30 minutes.
3. Lift the porcini out of their soaking liquid to leave any grit behind.
4. Strain the liquid through a double thickness of dampened cheesecloth and add it to the stock.
5. Chop the porcini.
6. In a large pot, warm the olive oil over medium heat.
7. Add the onion, garlic, and thyme and cook until the onion is translucent, about 5 minutes.
8. Add the barley and cook, stirring, until it is hot throughout, 1 to 2 minutes.
9. Add the wine and simmer until it has almost evaporated.
10. Begin adding the simmering stock, 1 cup at a time, stirring frequently and adding more stock only when the previous addition has been absorbed.
11. After 10 minutes, add the shiitake and chopped porcini.
12. Continue cooking until the barley is al dente, or pleasantly firm but not chewy, about 35 minutes longer.
13. Stir in the cheese, season with salt and pepper, and serve immediately.
14. Enjoy with Cakebread Cellars Chardonnay Reserve or Pinot Noir.

porcini, chicken, extravirgin olive oil, yellow onion, clove garlic, thyme, pearl barley, white wine, shiitake mushrooms, freshly grated parmesan cheese, kosher salt

Taken from www.epicurious.com/recipes/food/views/barley-mushroom-risotto-388209 (may not work)