Mushroom Barley Risotto
 
Makes 6 to 8 servings
Ingredients
  • 1 (1-ounce) package dried porcini
  • 1¼ cups water
  • ¼ cup butter
  • 2 (4-ounce) packages sliced fresh gourmet mushrooms
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1½ cups barley
  • 6 cups chicken broth, heated
  • 2 teaspoons chopped fresh thyme
  • 1 (5-ounce) package fresh spinach
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon dry sherry
Instructions
  1. In a small saucepan, combine porcini and 1¼ cups water; bring to a boil over medium-high heat. Reduce heat, and simmer until very tender, about 15 minutes.
  2. Melt butter in a large Dutch oven over medium heat. Add gourmet mushrooms, onion, and garlic; cook, stirring occasionally, until onion is tender, about 8 minutes. Add barley and cook, stirring constantly, for 2 minutes. Gradually add broth, 1 cup at a time, stirring constantly and letting liquid be absorbed between each addition. Stir in thyme. Gradually stir in spinach until wilted. Stir in cheese and sherry. Add rehydrated mushrooms and any cooking liquid; stirring to combine.
Recipe by Victoria at https://victoriamag.com/mushroom-barley-risotto-recipe/