Wild Mushroom Barley Risotto-Style

Method

1. Sear the mushrooms in oil and butter over high heat until golden brown; remove half for topping.
2. Soften the onion in the pan; add the barley and toast for 2 minutes. Deglaze with wine, scraping up the fond.
3. Add hot stock ladle by ladle (or in 2–3 additions), stirring often for 30–35 minutes, until the barley is tender and creamy.
4. Finish with butter, parmesan, a squeeze of lemon, and parsley. Top with reserved mushrooms.
5. Serve in the pot for maximum drama.

Kitchen note

Cook's Notes: A splash of soy sauce deepens mushroom flavor. Keep stock hot so barley cooks evenly.