Mushroom Barley Risotto
5 cups chicken broth (or vegetable broth for a vegetarian dish)
1 tablespoons butter
1 onion, chopped
1 cup pearl barley
3/4 teaspoon dried thyme, or tbsp chopped fresh thyme
1 bay leaf
1 tablespoons olive oil
450 g sliced mushrooms
2 chopped cloves of garlic
2 tablespoons chopped fresh parsley
In a saucepan, bring the broth to a boil.
Melt the butter in a skillet over medium heat.
Add onion and sauté for 5 minutes. Add pearl barley, thyme, bay leaves and 1 1/2 cup of hot broth. Bring to a boil, then reduce heat and simmer over low heat until almost all the broth is absorbed (about 10 minutes).
Pour the broth again, 1/4 cup each time and wait until it is absorbed before repeating the operation. Cooking risotto takes about 50 minutes.
Meanwhile, heat the olive oil in a skillet.
Sauté mushrooms in hot oil until they are tender. Add the garlic and cook for 3 minutes. Add the pearl barley and parsley. Remove bay leaf and serve.