Portobello Barley Risotto

Directions

Note: When cleaning mushrooms, remove any stem ends. Wipe the mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet.

Place 2 tablespoons of the oil in a large, heavy pot over medium-high heat.

Add the mushroom chunks and cook for 5 to 7 minutes, stirring often.

Remove the mushrooms from the pan and set aside.

Reduce heat to medium-low.

Add remaining oil and the onion.

Cook about 10 minutes until onion is soft.

While onion is cooking, bring the vegetable broth to a boil in a medium-sized saucepan.

Adjust heat to maintain a gentle simmer.

Add the barley, rosemary and allspice to the onions.

Raise the heat to medium-high and cook, stirring, for 1 minute, making sure the barley is evenly coated with the oil.

Add the wine and cook for 5 minutes, stirring, or until the wine is nearly evaporated.

Add the hot broth to the barley mixture, ½ cup at a time; cook, stirring frequently, over medium heat until each addition of broth is absorbed into the barley before adding the next.

When the barley is tender and nearly all the broth has been absorbed (about 45 minutes), stir in the reserved mushrooms and the raisins.

Cook a few minutes longer, until the risotto reaches desired consistency.

Season with salt and pepper.

Serve immediately, sprinkling with chopped parsley.