VCE: Barley Risotto

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* Exported from MasterCook *

 

Barley Risotto

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 520

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups Basic Vegetable Stock

OR Mushroom Stock

(see separate recipes)

2 tablespoons olive oil

1 small onion -- finely diced

2 garlic cloves -- finely chopped

1 cup pearl barley

3/4 cup dry white wine

2 tablespoons butter

1/2 cup freshly grated Parmesan

OR pecorino Romano

1/4 cup finely chopped parsley or fines herbes

1 lemon -- Juice of

OR to taste

Salt and freshly milled pepper

 

SERVES 4

 

As with short-grain rice like Arborio, the starch in barley makes its own

creamy sauce, which allows it to be cooked the way risotto is. The

technique is basically the same as that for risotto, and you can use any of

the condiments suggested for risotto. Artichokes and mushrooms are

especially good choices.

 

Have the stock at a simmer. Heat the oil in a heavy wide pan or soup

pot. Add the onion and garlic and cook over medium heat until the onion is

translucent, about 4 minutes. Add the barley and cook for 1 minute,

stirring to coat the grains. Raise the heat a little, add the wine, and

cook, stirring frequently until the wine is nearly absorbed. Add 2 1/2

cups of the stock, cover the pot, and simmer until the stock is nearly

absorbed. Now start adding stock 1/2 cup at a time, stirring more or less

constantly and waiting for each addition to be absorbed before adding

more. After about 40 minutes the barley should be tender and the dish

thick and creamy. You may not need to use the full amount of stock. Stir

in the butter, cheese, half the parsley, and lemon juice to taste. Taste

for salt and season with pepper. Serve garnished with the remaining parsley.

 

 

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