Spiced Mushroom Pearl Barley Risotto

Heat the vegetable broth in a medium saucepan and keep warm over low heat.

Melt 3 tablespoons of butter in a large skillet over medium heat. Add onion, garlic,and jalapeño, stir until soft, about 3 minutes. Add bay leaves, garam masala,cardamom pods, brown mustard seeds, stir for 1 minute. Add fresh mushrooms cook for 3 to 5 minutes until they begin to caramelize. Add pearl barley, stirring so it is well coated with butter and herbs, then add the wine, cook until wine has almost evaporated, stirring regularly.

Begin to add simmering stock, 1/2 cup at a time, and stir constantly. Wait until the stock is almost completely absorbed into the barley before adding the next 1/2 cup. The pearl barley should be just cooked, slightly chewy, and creamy in consistency, about 30 minutes.

Turn off the heat, stir in the remaining 3 tablespoons of butter, and season with salt and pepper. Top with chopped parsley before serving.