Barley Risotto with Mushrooms

  • 1 TBS extra-virgin olive oil
  • 2 cups (about 2 large) leeks, thinly sliced
  • 8 oz. oyster mushrooms, sliced
  • 8 oz. cremini mushrooms, sliced
  • 5 oz. shitake mushrooms, stemmed and sliced
  • 1 cup uncooked pearl barley
  • 1 TBS minced garlic
  • 1/2 cup dry white wine
  • 2 tsp. chopped fresh thyme, divided
  • 8 cups water
  • 1/2 oz. dried porcini mushrooms, coarsely chopped
  • 3 oz. parmigiano cheese
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add leek; saute 10 minutes or until tender. Add oyster, cremini and shitake mushrooms; cook 15 minutes or until tender, stirring occasionally. Add barley and garlic; cook 2 minutes or until slightly toasted, stirring frequently. Add wine and 1 tsp. thyme; simmer 1 minute or until liquid is nearly absorbed. Add 8 cups water and porcini mushrooms. Reduce heat and simmer 1 hour or until barley is tender and creamy, stirring frequently. Stir in cheese, salt and pepper. Sprinkle with remaining 1 tsp. thyme. Serve immediately.