BARLEY RISOTTO WITH LEMON
& BASIL
Risotto d'orzo con limone e basilico
Ingredients
3/4 c. Pearl barley
4+ c. Chicken (or vegetable stock), heated
3 tbsp. Olive oil, divided
1/4 c. Sweet onion, finely chopped
2 cloves Garlic, grated
(1/2 c. Dry white wine)
4 tbsp. Unsalted butter
1-1/2 tbsp. Lemon zest
6-8 large Basil leaves
about 1/8 c. Chopped flat leaf parsley
1/3 c.+ Grated Parmesan cheese, the additional for serving
Kosher salt
Directions
• Heat 2 tbsp. of the oil over medium heat until rippling.
• Sautée the onion until golden, about 4-5 minutes.
• Add the other tablespoon of the oil, and the barley, and toast the barley in the oil for about 2-3 minutes.
• Add the garlic, and sautée for another minute or so.
• Add 1 cup of the warm stock, and stir until it is absorbed.
• Continue adding warm stock about 1/2 cup at a time, stirring frequently, until it is absorbed.
• Repeat adding the stock about 1/2 cup at a time, stirring frequently, until all is absorbed.
• Add the wine if using, and cook for another few minutes.
• At this point the barley should be al dente, and enveloped in a creamy sauce.
• If the creaminess is not yet achieved, add about 1/2 cup of hot water, and continue cooking, as before, until al dente and velvety.
• Add the butter and stir in until melted and incorporated. The risotto should appear glossy.
• Turn off the heat, and stir in about 1/3 cup of the grated cheese.
• Adjust the seasoning as needed.
• Transfer to a serving dish and top with torn basil leaves, chopped parsley, and the lemon zest.
• Serve steaming hot.
Well, today I learned from Lidia that pearl barley makes an impressive risotto. Economical, as well, as Arborio rice tends to be a tad expensive. This is my take on her barley risotto. I thought nice, bright lemon and basil flavors would be wonderful with the creaminess of the barley. And it is!
Gustare!
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