This is not a real risotto because it does not contain rice, but it is made in the same way. To serve this dish as a main course for 4 people, omit the salt and stir in 1/2 to 1 cup grated Parmesan cheese just before serving.
Heat in a large, deep skillet over medium heat until the foam subsides:
4 to 6 tablespoons butter
Add and cook, stirring, until tender but not brown, about 7 minutes:
1 1/3 cups finely chopped onions
Stir in and cook until softened:
8 ounces shiitake mushrooms, stems removed and caps diced
Reduce the heat to medium-low. Add and stir until glazed with butter:
1 cup pearl barley
Add and cook, stirring, until the liquid is absorbed:
2/3 cup dry white wine
1 tablespoon mashed or finely minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Warm, but do not allow to simmer, in a saucepan set over very low heat:
6 cups chicken stock
Keep the stock warm. Stir 2 cups of the chicken stock into the barley. Simmer slowly, stirring occasionally, until the stock is almost absorbed. Add the remaining stock 1/2 cup at a time, allowing each addition to be absorbed before adding the next and stirring often. The barley needs 45 to 60 minutesΓÇÖ cooking to become tender. If you run low on stock while the barley is still very underdone, reduce the heat. If you do run out of stock, finish cooking with hot water. This risotto can be made 4 days ahead. Let cool completely, then cover and refrigerate. Reheat in a skillet over low heat, adding a little water and stirring frequently.
