Photo: Romulo Yanes
Prep Time
15 Mins
Cook Time
3 Hours
Serves: 8 (serving size: 1 1/8 cups)

How to Make It

Step 1

In a bowl, mix porcinis and 1 cup boiling water; let stand 10 minutes.

Step 2

Halve leek lengthwise; thinly slice crosswise. Wash and dry leek. Slice 4 white mushrooms. Trim and quarter remaining ones. Add leek, quartered mushrooms, barley, broth and thyme to a slow cooker.

Step 3

Lift porcinis out of water. Rinse, rubbing to remove grit, and drain; add to slow cooker. Strain soaking liquid into slow cooker; stir. Cover and cook on high until barley is tender, 2 1/2 to 3 hours.

Step 4

Remove and discard thyme sprigs. Season with salt and pepper. Stir in half of parsley. Divide risotto among bowls. Scatter reserved mushrooms and remaining parsley on top. Serve immediately.

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