Mushroom Barley Risotto

4 cups chicken stock
2 tablespoons butter
1 cup pearl barley
1/2 small onion, minced
2 sprigs thyme
1 bay leaf

2 tablespoons extra virgin olive oil
1 cup crimini mushrooms, sliced
1 cup button mushrooms, sliced
1 large Portobello mushroom, sliced
1 clove garlic
white pepper

1. Melt butter in a large pot over medium heat and add onion, thyme and bay leaf.
2. When onion is soft, stir in barley, then top off with 2 cups chicken stock, cover and reduce heat to a simmer.
3. Once most of the liquid has been absorbed, heat the olive oil in a separate pan and add the garlic and sliced mushrooms.
4. Gradually add in remaining chicken stock, 1/2 cup at a time, until all of the water has been absorbed into the barley.
5. Remove the bay leaf, add the barley to the mushroom pan and stir.
6. Season liberally with white pepper and serve hot.

Makes 6 servings