Barley “Risotto” With Mushrooms

Let's Cook

1. Step 1.

   Melt in a large, deep skillet over medium heat until the foam subsides: 4 tablespoons (½ stick) butter

2. Step 2.

   Add and cook, stirring, until tender but not browned, about 7 minutes: 1 large onion, finely chopped

3. Step 3.

   Stir in and cook until softened: 8 ounces shiitake mushrooms, stems discarded, caps diced

4. Step 4.

   Add and stir until glazed with butter: 1 cup pearl barley

5. Step 5.

   Add and cook, stirring, until the liquid is absorbed, about 3 minutes: ⅔ cup dry white wine; 2 garlic cloves, minced; (½ teaspoon salt, if using unsalted broth); ½ teaspoon black pepper

6. Step 6.

   Meanwhile, in a medium saucepan, bring to a boil, then reduce the heat to a gentle simmer: 8 cups chicken broth, preferably unsalted

7. Step 7.

   Stir 2 cups of the broth into the barley. Cook at a moderate to brisk simmer, stirring occasionally, until the broth is almost absorbed, 8 to 9 minutes. Add the remaining broth ½ cup at a time, allowing each addition to be absorbed before adding the next and stirring often; it will take 4 to 5 minutes for each addition to be absorbed and a total of 45 to 55 minutes for the barley to become tender. If you run out of broth before the barley is done, finish cooking with hot water. Stir in, if desired: (½ to 1 cup grated Parmesan [2 to 4 ounces])

8. Step 8.

   Garnish with: 2 to 3 tablespoons chopped parsley or 1 to 2 teaspoons chopped thyme

9. Step 9.

   This can be made up to 4 days ahead. Let cool completely, then cover and refrigerate. Reheat in a skillet over low heat, adding a little water and stirring frequently.