Recipe - Portobello And Barley Risotto

1 qt Ruby Port; optional
1 One fourth tablespoon Olive oil
One fourth cup Chopped onion
1 cup Pearl barley
3 cup Mushroom stock; to 4 cups
One half pound Assorted mushrooms; cut or sliced up
(such as Shiitake; Cremini,
Chanterelles
; and white button)
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Chopped tomato
2 lg Whol Portobello mushrooms;
stems removed
Olive oil; for brushing
2 tablespoon Butter
1 tablespoon Heavy cream
2 tablespoon Grated Parmesan cheese
1 tablespoon Basil chiffonnade
=== GARNISH ===
Grated Parmesan cheese
Basil chiffonnade
Fried parsnip strips;
optional

Begin port reduction, if using: In a small saucepan over low heat bring
port to a slow boil, reduce heat and simmer until syrupy and sweet, and
reduced to One half cup, at least 30 minutes, checking from time to time.
Meanwhile, in a saucepan heat 1 tablespoon oil, add onion and cook until
tender and golden. Add barley and stir to coat completely in oil. Add just
enough mushroom stock to cover and bring to a boil, stirring constantly.
Reduce heat and simmer, stirring constantly. Add more stock, One half to 1 cup
at a time, as liquid is absorbed. Continue adding liquid until barley is
tender, tasting frequently. When barley is done, it should be slightly
soupy, like a risotto. Continue with remaining recipe steps while barley
cooks. In a separate saute pan heat remaining oil, add cut or sliced up mushrooms and
saute until lightly browned and tender; season with salt and pepper. Add
tomatoes and cook 2 minutes more. Preheat barbecue, grill or stovetop grill
over high heat. Brush portobello mushrooms with oil and grill, turning
once, until tender and grill marks appear on cap. To finish, stir
mushroomtomato mixture into barley. Vigorously stir in butter and cream.
Stir in Parmesan and basil. Using grilled mushroom as a cup, mound barley
"risotto" in center and sprinkle with parsnip strips, if using. Sprinkle
with extra Parmesan and basil. Drizzle with port reduction and serve
immediately. This recipe yields 2