Barley Risotto With Cauliflower And Red Wine Recipes

BARLEY RISOTTO

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

VEGETABLE BARLEY RISOTTO

Steps:

• Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.

BARLEY RISOTTO WITH CAULIFLOWER AND RED WINE

Steps:

• Season the stock well with salt and bring to a simmer in a medium saucepan.
• Heat the oil over medium heat in a large, heavy nonstick frying pan or a wide, heavy saucepan. Add the onion. Cook, stirring, until the onion begins to soften, about three minutes. Add the garlic, cauliflower and barley. Cook, stirring, for a couple of minutes, until the grains of barley are separate and beginning to crackle.
• Add the red wine and cook, stirring, until there is no more wine visible in the pan. Stir in enough of the simmering stock to just cover the barley. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the barley is almost dry, until the barley is tender but still chewy. Taste and add salt if necessary.
• Add another ladleful of stock to the barley. Stir in the parsley and Parmesan, and immediately remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. Serve at once.