Barley Risotto
There’s something so yummy and comforting about barley no matter how it’s cooked! A couple of months ago at a restaurant in London, I had a “rice” pudding made
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Grater
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Oven
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 6 ½ cups low-salt chicken broth or homemade stock (see below)
- 6 Tbsp. unsalted “European” style butter (cultured unsalted butter)
- 1 medium onion, finely chopped
- 2 medium garlic cloves, minced
- 2 cups pearl barley, rinsed & drained
- 6 oz. brown mushrooms, cleaned, trimmed & sliced
- ½ cup freshly grated Parmigiano-Reggiano
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. chopped fresh Italian (flat-leaf) parsley
- 1 Tbsp. chopped fresh basil
- Salt
- Freshly ground black pepper
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