Not sure where I got the idea to use barley instead of rice to make a risotto, but I’m glad I did. I used the pressure cooker to cook it to a perfect consistency. I made a mushroom version, with the end of the container of mushrooms.
Sauté the mushrooms with a finely diced shallot in one tbsp butter and one tbsp olive oil. When they are caramelized and soft, add a half cup white wine, a cup of barley, and 2 cups of vegetable stock. Add salt and pepper and set the pressure cooker for 12 minutes.