Barley, Risotto Style

Ingredients

• 4 tablespoons butter
• 1/2 cup coarsely chopped onion
• 1 rib celery, sliced thin
• 1/2 cup white wine
• Freshly ground black pepper to taste
• 1/2 pound cooked barley (cooked with 1 beef and 1 chicken bouillon cube)
• 1 1/2 cups chicken broth
• 1/2 cup grated Pardo (Parmesan) cheese
• 1 tablespoon butter
• 8 medium mushrooms, sliced thin
• Additional cheese, about 1/2 cup