Served as appetizer. Vegetarian dish.

1 Tablespoon Butter

1 Tablespoon Olive Oil

1 large Onion, finely chopped

1 Clove Garlic, finely minced

1 stalk Celery, finely minced

1 1/2 cups Peral Barley, picked over and rinsed

1/3 cup dried Mushrooms (1/2 oz)

4 cups Vegetable stock

2 1/4 cups Water

Salt if needed

Choose one of these additions

2/3 cup crumbled Blue Cheese Or 1 cup grated Parmesan Cheese plus

2 Tablespoons minced fresh Parsley Or grated Cheddar Cheese to taste

Heat the butter and oil in the cooker. Saute the onion and garlic until the onion is soft but not brown, about 3 minutes. Stir in the celery and barley until the barley is coated with the fat. Ad the mushrooms, stock, and water. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Reduce pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. The risotto should be slightly soupy, but if there is more than about 1/3 cup of unabsorbed liquid, drain off the excess at this point and return the barley to the pot. While cooking over a low flame, stir in the cheese and parsley (if desired). Add salt to taste, and serve immediately.

Serves: 5

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