Porcini And Barley 'risotto'

• 1 cup dried porcini
• 5 cups chicken broth
• 1/2 cup chopped onion
• 2 cloves garlic, chopped
• 2 tablespoons olive oil
• 1 cup barley, rinsed
• 1/2 cup white wine
• 1 tablespoon butter
• 2 teaspoons chopped fresh thyme
• 1 cup grated Parmigiano-Reggiano cheese

1. Place porcini in heatproof bowl.
2. In medium pan, bring broth to a boil.
3. Pour over porcini, and let sit 15 minutes.
4. Remove mushrooms, and chop.
5. Strain broth through cheesecloth.
6. Scatter onion and garlic in a large heavy pan, and pour oil on top.
7. Saute until onion is translucent.
8. Add barley, and cook, stirring, to toast barley, about 5 minutes.
9. Pour in wine, and reduce until it is almost gone.
10. Begin adding mushroom broth a little at a time, stirring until it is absorbed.
11. (It should simmer rapidly.)
12. Continue adding broth until barley is just tender but still firm.
13. Remove from heat, and stir in mushrooms, butter, thyme and half the cheese.
14. Ladle into 4 shallow bowls, and sprinkle with rest of cheese.

porcini, chicken broth, onion, garlic, olive oil, barley, white wine, butter, thyme, cheese

Taken from cooking.nytimes.com/recipes/5195 (may not work)