Barley Mushroom Risotto
Ingredients
- 2 quarts chicken stock
- 1 ounce dried mushrooms
- 4 ounces shiitake mushrooms (or other fresh mushrooms), washed, trimmed and sliced
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1½ cups pearled barley, rinsed
- ½ cup white wine
- ½ cup grated Parmesan cheese
- Kosher Salt
- Freshly ground black pepper
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