Mushroom Barley Risotto

Cook cremini mushrooms in a pot until fork tender with the ingredients below and then transfer to a plate.

In the same pot, cook button mushrooms with the ingredients below for 3-4 minutes. 

Add in diced yellow onion and cook for 1-2 mins.

Add in minced garlic and cook for 60 seconds.

Simmer dried mushrooms vegetable broth and water for about 10 mins in a separate pot.

Add in pre soaked, drained pearl barley and gently toast on higher heat for up to 60 seconds.

Add in ACV and allow all the liquid to evaporate.

Start ladling in the boiled mushroom broth, one ladle at a time, stir consistently. Once the liquid evaporates, add more broth and repeat the steps (1. Add broth 2. Stir 3. Allow broth to evaporate 4. Repeat) *BROTH SHOULD GENTLY SIMMER AWAY, not vigorously boil off so adjust the heat to a steady gentle constant simmer*

Test grain done-ness as broth begins to lessen. Once grain is cooked add in butter and take off the heat. Add in fresh chopped parsley and plate.

4.5 of Mushroom broth (amount of broth will vary depending on how long barley is pre-soaked for)