Mushroom-Barley "Risotto"

Serves 6-8 

Ingredients:

• 12 ounces wild mushrooms; chopped
• 1 teaspoon plus 1 tablespoon olive oil
• 1 clove garlic; minced
• 2 stalks celery; finely chopped
• 3 shallots; diced small
• 2 cups uncooked pearl barley
• 5 cups low sodium beef broth
• 1 cups white wine
• 1/4C finely chopped fresh flat-leaf parsley
• 1/4C finely chopped fresh rosemary
• 1/4C finely chopped fresh thyme leaves
• Grated zest of 4 lemons (Meyer lemons preferred)
• 1t kosher salt
• lots of freshly grated black pepper
• 1/2C shredded fresh Parmigiano-Reggiano cheese plus additional shaved for garnish 

Directions:

1. Toss mushrooms with 1 teaspoon of oil; arrange in single layer on baking sheet and roast for 15 minutes. Remove from oven and set aside.
2. Heat oil in a large, heavy saucepan over medium-high heat. Add garlic, celery & shallots; sauté about 6 minutes or until shallots are translucent.
3. Add barley, stir to coat with mixture.
4. Add broth and wine, stir and bring to a boil.
5. Cover, reduce heat, and simmer until most of liquid is absorbed, about 30 minutes.
6. Remove from heat and stir in roasted mushrooms and remaining ingredients. Add additional broth if needed.
7. Season to taste with salt and pepper.
8. Garnish with shaved Parmigiano-Reggiano cheese