BARLEY RISOTTO WITH MUSHROOMS

Ingredients

• 6 cups chicken broth
• 3 tbsp butter
• 2 cups thinly sliced mushrooms
• 2 tbsp olive oil
• 1/4 cup finely chopped onion or shallot
• 1 cup pearl barley
• 1/2 cup dry white wine
• 1/2 cup shredded fontina cheese
• 1/2 cup light cream (10%) or whipping cream
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• Chopped fresh parsley*

Directions

1. Heat broth to simmering; keep warm. Meanwhile, melt butter in a large frypan over medium heat. Add mushrooms and sauté until mushrooms are light golden and liquid is evaporated, about 5 minutes. Remove from heat; set aside.
2. Heat oil in a Dutch oven over medium heat. Add onion and sauté until softened, about 2 – 3 minutes. Add barley and sauté for 3 minutes. Add wine and cook, stirring, until wine is almost absorbed. Add 2 cups hot broth to barley mixture; cook, stirring frequently, until almost all of liquid is absorbed. Add remaining 4 cups hot broth, 1/2 cup at a time, cooking and stirring constantly until mixture is creamy, barley is tender and most of liquid is absorbed, about 35 – 40 minutes. Remove from heat.
3. Add mushrooms and cheese, stirring until cheese is melted. Stir in cream. Stir in salt and pepper. Sprinkle with parsley. Serve immediately.