barley. that's right.

So, yes, it's summer. And yes, I made "risotto." And yes, it's with barley, which makes it even more wintry to me. But I couldn't help it. And does it really matter if it's cheesy and buttery? Cheese and butter cancels everything out and makes it okay to eat whenever and wherever.

Matt's mom was touting the benefits of barley the other day. I love barley, but I hardly cook with it on my own. So, on a mission to incorporate it into our diet, I, well, managed to incorporate it into our diet four days in a row this week because I made a lot of it. And we kept eating it. It's not just boring ol' barley. It's fancified, with European butter, cheese, herbs and mushrooms. It's a perfect first course, main course or side.

Cheesy, Creamy Mushrooms and Barley
(adapted from a recipe of Rick Tramonto, chef at Tru in Chicago)

8 cups low-salt chicken broth
6 tablespoons European butter
1 medium onion, finely chopped
2 medium garlic cloves, minced
2 cups pearl barley, rinsed, drained

2 cups of portobello or your favorite mushrooms, stemmed and sliced
1/2 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and cover it to keep warm. Melt 2 tablespoons of butter in a large heavy saucepan over medium heat. Add the onion and garlic and saute until tender, about 6 minutes. Add the barley and stir until coated with butter, about 1 minute. Add 1/2 cup of broth; simmer, stirring often, until the broth is absorbed, about 3 minutes. Add salt to taste throughout the cooking process. Add the remaining broth, 1/2 cup at a time, allowing the broth to be absorbed before adding more and stirring frequently until the barley is tender but still firm to the bite. The barley should be creamy, and it all should take about 45 minutes.

When barley is almost done, melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the mushrooms, salt and pepper to taste, and saute until soft, about 5 minutes. Add the mushrooms, Parmesan cheese, herbs and remaining 2 tablespoons of butter to the barley, and stir to combine. Season to taste with salt and pepper. Garnish with more grated cheese if you desire cheesiness.