pearl barley risotto with mushrooms

 this was absolutely delicious but VERY filling. i one-and-a-halved this recipe for my family but turned out not needing to since it was so filling. also, it takes FOREVER to cook. plan for an hour near the stove. found it at seasonsandsuppers.com. i added a tad bit of cream for fun to make it more...creamy.

ingredients

3 T butter, divided

1 shallot, minced

2 cloves garlic, minced

1/2 lb mushrooms

1/4 t fresh thyme leaves

1 C pearl barley

1/2 C white cooking wine

4 C beef broth

1/4 C parmesan cheese, grated

1/4 C cream for funnsies

salt and pepper to taste

directions

• Heat the beef broth in a saucepan and keep warm.
• In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, about 3-4 minutes.
• Add one ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point. Continue adding broth, one ladle at a time, allowing the it to cook until the liquid is absorbed before adding another ladle. Cook until all the broth is added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water (or broth, if you have more available) and cook a bit longer. When barley is cooked, stir in grated Parmesan cheese and stir to combine.
• Season dish with salt and freshly ground pepper, to taste. Serve with additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.

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