Mushroom and Barley Risotto

Ingredients

• 3 tablespoons brandy 
• 8 ounce cremini mushrooms sliced
• 0.5 ounce porcini mushrooms dried
• 0.3 cup flat-leaf parsley fresh chopped
• 5  garlic cloves minced
• 0.5 teaspoon kosher salt 
• 1 cup lower-sodium chicken broth fat-free
• 2 tablespoons olive oil 
• 1.5 cups onion chopped
• 2 cups pearl barley uncooked
• 2 ounces pecorino romano cheese fresh divided
• 1.8 cups water 
• 2 cups water boiling

Equipment

• bowl
• frying pan
• sieve
• dutch oven

Directions

1. Combine 2 cups boiling water and porcini mushrooms; let stand 20 minutes.
2. Drain mushrooms through a sieve over a bowl, reserving liquid. Finely chop mushrooms.
3. Heat a large Dutch oven over medium-high heat.
4. Add olive oil to pan, and swirl to coat.
5. Add onion; cook for 4 minutes.
6. Add cremini mushrooms, and cook for 5 minutes, stirring occasionally.
7. Add porcini mushrooms and garlic; cook 1 minute, stirring constantly.
8. Add barley; cook 30 seconds, stirring constantly.
9. Add brandy; bring to a boil. Cook until liquid almost evaporates (about 1 minute), stirring occasionally.
10. Stir in reserved mushroom liquid, 1 3/4 cups water, and broth; bring to a boil. Cover; reduce heat, and simmer 55 minutes or until liquid evaporates and barley is tender, stirring occasionally.
11. Remove from heat. Grate 1/4 cup (1 ounce) cheese; stir grated cheese and salt into barley mixture.
12. Sprinkle with parsley. Shave remaining 1 ounce cheese over top.