Saffron-and-Mushroom Barley Risotto

1. 1

   Cook a chopped onion in olive oil until soft, about 5 minutes.

2. 2

   Add 1.5 cups pearled barley and cook, stirring until it's glossy, 2 to 3 minutes.

3. 3

   Add a pinch of saffron, a splash of dry white wine and a handful of dried porcini mushrooms.

4. 4

   Stir and let the liquid bubble away on medium heat.

5. 5

   Add 4 cups hot vegetable stock, a cup at a time, stirring after each addition and waiting until the mixture is nearly dry before adding the next.

6. 6

   Meanwhile, cook a handful of shiitake mushrooms in olive oil until lightly crisped; stir into the barley when it's done and serve garnished with parsley.

No additional tips available.