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Mushroom Barley Risotto

DIRECTIONS

Soak the barley in 8 cups cold water for at least 4 hours or overnight. Drain the barley.
Boil the barley in 3 quarts lightly salted water until al dente, about 20 minutes. Drain the barley, rinse under cold water, and drain well again. The recipe can be prepared up to 24 hours ahead to this stage. Store in refrigerator.
If using dried porcini, soak them in a bowl in 1 cup hot broth for 30 minutes or until soft. Remove the porcini from the broth with your fingers, reserving the broth, and wring dry. Transfer the porcini to a mixing bowl with cold water to cover. Agitate the mushrooms with your fingers to wash away any sand. (The first soaking extracts the flavor of the porcini; the second soaking rinses away any grit.) If using fresh porcini, trim off the sandy ends of the stems, wipe clean with a damp cloth, and thinly slice. If using dried Chinese black mushrooms, soak and stem them, but do not wash. If using fresh shiitakes, stem and thinly slice.
Strain the porcini soaking liquid into a sauce-pan and add the remaining broth. (Simply place all the broth in a saucepan if using fresh porcini.) Bring to a gentle simmer.
Heat the oil in a large, heavy saucepan. Cook the onion and half the parsley over medium heat until lightly browned, about 5 minutes. If using fresh porcini, add them at this stage as well. Add the barley, dried porcini (if using), and wine and bring to a boil. When most of the wine is absorbed, add 1/2 cup broth. Gradually add salt and pepper as you add the broth. Cook the barley at a gentle boil. Continue adding the broth, 1/2 cup at a time, until all is used up. When ready, the risotto will have a loose, creamy sauce and will be richly flavored. The individual grains of rice will still be discernible. You'll need 20 to 30 minutes of cooking time in all.
Stir in the Parmesan and correct the seasoning, adding salt and pepper to taste. Sprinkle the remaining 1-1/2 tablespoons parsley over the risotto and serve at once.