Barley Risotto With Wild Mushrooms

• 3 ounces dried cepes
• 8 cups water
• 1 teaspoon canola oil
• 1 pound fresh Portobello or shiitake mushrooms
• 1 large shallot
• 1 small clove garlic
• 1 cup dry white wine
• 1/2 cup pearl barley
• 1/2 cup grated Parmesan cheese
• 1 cup minced parsley leaves

1. Combine the dried cepes and water in a saucepan.
2. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes.
3. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan.
4. Finely chop the mushrooms and set aside.
5. Keep the broth warm over low heat.
6. Heat the oil in a large, heavy-bottom saucepan.
7. Add the fresh mushrooms.
8. Saute over high heat until golden, but not soft, about 3 minutes.
9. Take the mushrooms out of the pan and set aside.
10. Add the shallots and garlic to the saucepan.
11. Reduce the heat to medium low and cook until tender, about 5 minutes.
12. Add the wine.
13. Increase the heat to medium high and simmer until reduced to 1/2 cup, about 5 minutes.
14. Add the barley and stir.
15. Ladle in 1/2 cup of the hot broth and stir until all the liquid has been absorbed.
16. Continue adding 1/2 cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes.
17. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes.
18. Beat in the Parmesan.
19. Divide among 4 bowls, garnish with parsley and serve immediately.

cepes, water, canola oil, shiitake mushrooms, shallot, clove garlic, white wine, pearl barley, parmesan cheese, parsley

Taken from cooking.nytimes.com/recipes/2998 (may not work)