Barley Mushroom Risotto recipe

1/2 ounce (more or less) dried porcini mushrooms
1 pound fresh mushrooms
3 tablespoons olive oil
1 tablespoon fresh thyme or 1 teaspoon dried
1 medium onion
4 garlic cloves (about 2 teaspoon minced)
1 cup medium pearl barley
1/2 cup dry white wine
Salt and pepper
1/2 to 1 cup freshly grated Parmesan-type cheese
    (or use Romano, Asiago, etc.)

Combine porcini mushrooms with 1 cup hot water and set aside.

Chop fresh mushrooms. Dice onion and mince garlic. Heat olive oil in a wide skillet over medium-high heat. Add fresh mushrooms, onion and garlic and cook about 10 minutes, stirring occasionally, until they start to brown. Add thyme. Drain porcini mushrooms. Add the liquid to the skillet. Chop the porcini mushrooms very small. Stir into the skillet.

Add barley and stir to moisten. Add wine and cook, stirring, about 2 minutes. Wine should have boiled away. Add a teaspoon of salt and 1/2 teaspoon of pepper and 3 cups of water. Cook, stirring occasionally, until the water has been absorbed into the grains and barley is nearly tender. Add salt and pepper if you need to and half the cheese. Stir briefly, remove from heat and serve.

Serves 4 as an entree.

Sprinkle with more cheese as desired.

Serve with a green salad.