Happy Meatless Monday!  Do you enjoy risotto? Have you made it every way conceivable and are looking for something new and exciting? If so try this Barley and Porcini “Risotto”. This recipe comes courtesy of PBS’ Ciao Italia with Mary Ann Esposito. This is “not a true risotto, but a great substitute!”

Ingredients:
• 1/4 cup extra virgin olive oil
• 2 cups finely chopped leeks
• 2/3 pound (11 ounces) pearled barley
• 1/2 cup diced reconstituted porcini mushrooms (or 1 cup diced button mushrooms)
• 1/2 cup dry white wine
• 4 cups hot vegetable broth
• 3 tablespoons butter
• 1/2 cup grated Parmigiano Reggiano cheese
• 2 tablespoons minced fresh parsley

Instructions:
In a two quart heavy duty pot, heat the olive oil over medium high heat.  Stir in the leeks and cook them until they wilt.  Stir in the barley and cook to coat the barley in the oil; do not let it brown. Stir in the mushrooms and cook 1 minute. Add the wine and stir to allow most of it to evaporate. Start adding the broth a ladleful at a time and allow the barley to absorb the liquid before adding more. Cook until the barley is tender. Off the heat, stir in the butter and cheese. Add the parsley and serve hot.

This recipe will serve four to six people and can be adjusted as needed. You “can make an interesting “risotto” using pearled barley. Add vegetables, herbs of your choosing to change the taste.” Like with any basic risotto the possibilities are endless. Leftovers will make either a great lunch (if you have a way to heat it) or a fabulous side dish another night. Make this on a Meatless Monday or when you have company over you can impress them with this new twist on an Italian classic. Complete the offering with a salad. Enjoy!