Mushroom Barley Risotto

In a large skillet, heat butter over medium-high heat and add mushrooms. Sauté, stirring occasionally, until they start to brown, about 4 minutes. Add thyme, garlic, salt and pepper, stir a few times, and remove from heat.

In a separate pot, bring stock to a simmer.

In a wide, heavy-bottomed saucepan, heat oil over medium heat. Add shallots and cook until turning golden, about 3 minutes. Add barley and cook, stirring, for about a minute. Add the wine or sherry and turn heat to medium-high, stirring constantly until liquid is almost totally absorbed.

Add 2 cups of hot stock, cover and cook until liquid is again almost absorbed. Add hot stock a cup at a time, stirring constantly, until liquid is each time absorbed. This will take upwards of 30 minutes.

When barley is soft and the risotto is thick and creamy, stir in the butter and Parmesan, then fold in the mushroom mixture. Taste and adjust salt and pepper as desired. Garnish with parsley and serve immediately.