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Title: Barley Risotto With Wild Mushrooms And Fresh Herbs
Categories: Grains
Yield: 4 Servings

1/4 c Dried porcini mushrooms
1 c Water; very hot
4 c Mushroom or vegetable broth
1/2 c Dry white wine
1 tb Olive oil -OR-
1/4 c Water
1/4 c Shallots; minced
1 cl Garlic; minced
1 c Pearl barley
2 c Cremini mushrooms; chopped
2 ts Fresh parsley; minced
2 ts Fresh chives; minced
1 ts Fresh marjoram, thyme, or
- oregano; minced
Salt
Black pepper; freshly ground

Both fresh and dried mushrooms are used to amplify the woodsy mushroom
flavor, which is complemented by the barley and fresh herbs.

Soak dried porcini mushrooms in 1 cup of very hot water for 20
minutes. Drain the porcinis, reserving the soaking liquid. Strain the
liquid and set aside. Chop the mushrooms and set aside.

Combine the broth, reserved mushroom liquid, and wine in a
medium-sized saucepan over medium heat and bring to a simmer.

In a large skillet or saucepan, heat the olive oil or water over
medium heat. Add the shallots an garlic and cook, stirring, util
fragrant and slightly softened, about 1 minute. Add the barley and
both kinds of mushrooms and stir until coated with oil.

Add 1/2 cup of the hot liquid and simer, stirring frequently, until
the liquid is almost absorbed. Continue adding the broth mixture 1/2
cup at a time, stirring until the liquid is absorbed, until the
barley is tender, about 30 minutes. You may not need to use all of
the broth mixture.

About 5 minutes before the risotto is finished, stir in the parsley,
chives, marjoram, salt, and pepper to taste. Spoon the risotto into
shallow bowls and serve hot.

Recipe by Vegan Planet by Robin Robertson

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