Creamy barley risotto with wild mushrooms

• 240 ml pearl barley
• 470 ml vegetable broth
• 120 ml dry white wine
• 250g mixed mushrooms (cremini, oyster, or shiitake), sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 30 ml olive oil
• 60 ml heavy cream
• 60 ml grated parmesan cheese
• Fresh parsley, for garnish
• Salt and black pepper to taste

1. Rinse the pearl barley under cold water and drain well.
2. In a large pan, heat olive oil over medium heat. Add the mushrooms and sauté until browned and the moisture has evaporated. Remove half of the mushrooms and set aside for garnish.
3. Add the onion to the pan and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
4. Add the pearl barley to the pan and toast for 2 minutes, stirring constantly.
5. Pour in the white wine and simmer until absorbed.
6. Add the vegetable broth 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. This process should take about 30-35 minutes until the barley is tender but chewy.
7. Stir in the heavy cream and parmesan cheese. Season with salt and pepper.
8. Serve topped with the reserved sautéed mushrooms and fresh parsley.

Serve in wide shallow bowls. Drizzle with a little extra virgin olive oil and finish with more fresh parsley and cracked black pepper. Pairs well with a crisp white wine like Pinot Grigio.