Mushroom Barley Risotto

Mushrooms and barley is a combination made in taste heaven. I was curious about the barley risotto business in this recipe, but I can't say it added that much of interest for the work involved.

Half a recipe serving four served two very generously. If you were to use this as a side dish, this amount would feed four of even six.

I used dried thyme, since I didn't want to go out in the dark and rain to pick the fresh stuff.

Having no ruby port in the house, I used marsala instead. I think a regular red wine would be fine.

Kind of so-so about this one. I've got similar recipes that are less work and taste just as good.