Meyer Lemon Risotto from 101 Cookbooks

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Meyer Lemon Risotto I used tatsoi, left over from this weekend's market, as the

green in this recipe but feel free to experiment with other greens (chopped

chard, spinach, arugula, etc). The recipe calls for 6 cups of stock/water. This

can vary quite a bit depending on your pot and the grains, but you are likely to

need between 4 1/2 - 6 cups. Sometimes I like to throw in a handful of chopped

Meyer lemon segments in for added flavor and texture, but be sure to remove all

the seeds.

3 tablespoons extra-virgin olive oil

1 yellow onion, chopped

2 shallots, chopped

3 cloves garlic, chopped

1 teaspoon fine-grain sea salt

2 cups lightly pearled barley

1 cup good quality dry white wine

6 cups light vegetable stock (or water)

Grated zest of 4 Meyer lemons (more to taste if you like)

1/2 cup Parmesan cheese

1/2 cup crème fraiche (or sour cream)

3 big handfuls of greens, chopped

Handful of toasted pine nuts, for garnish

Heat the olive oil in a large, heavy saucepan over medium heat, then add the

onions, shallots, garlic, and salt and saute, stirring constantly, for about 4

minutes, or until the onion begins to soften.

Add the barley to the pot and stir until coated with a nice sheen, then add

the white wine and simmer for 3 or 4 minutes, until the barley has absorbed the

liquid a bit. Adjust the heat to maintain a gentle, active simmer.

In increments, add about 6 cups of water or stock, 1 cup at a time, letting

the barley absorb most of the liquid between additions; this should take around

40 minutes altogether. Stir regularly so the grains on the bottom of the pan

don't scorch. You will know when the barley is cooked because it won't offer up

much resistance when chewing (it will, however, be chewier than Arborio rice).

When the barley is tender remove the pot from heat. Stir in the lemon zest,

Parmesan, and crème fraiche. Taste and adjust - add more salt if needed, more

lemon zest. Then stir in the greens. Garnish with toasted pine nuts and a

dusting of extra Parmesan before serving.

Easily serves 4 to 6.