Instructions: * These amounts may not be accurate. They are an estimate because the recipe, as posted, contained non-ASCII characters for all fractional amounts. Adjust as appropriate.

Place 2 Tbsp. of oil in large, heavy pot over medium high heat. Add mushroom chunks and cook for 5 to 7 minutes, stirring often. Remove mushrooms from pan and set aside.

Reduce heat to medium low. Add remaining 2 Tbsp. of oil and onion. Cook about 10 minutes, stirring, until onion is softened.

While onion is cooking, bring broth to a boil in a medium sized pan.

Reduce
heat to a gentle simmer.

Add barley, allspice, and rosemary to onion. Raise heat to medium high and cook, stirring, for 1 minute, making sure barley is evenly coated with oil.

Add wine and cook for 5 minutes, stirring, or until it is nearly evaporated.

Add hot broth to barley mixture, a cup at a time; cook, stirring frequently,
over medium heat until each addition of broth is absorbed into barley before
adding the next.

When barley is tender and nearly all the broth has been asorbed (about 45 minutes) stir in reserved mushrooms and raisins. Cook a few minutes longer,
until risotto reaches desired consistency. Season with salt and pepper.

Serves 4

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