Barley Risotto
- 1 med onion
- t T butter
- t C dry whit wine
- t3 C pearled Barley
- t5C Chix stock
- t/2 to 1C fine diced shallots
- t/2 to 1C fine dice Leeks
- t/2 to 1C fine diced carrots
- tC Parmesan
- t T Butter
- Melt 3T butter over Med high heat 1-2 min. Add onion stir 1-2 min. Deglaze with wine 1-2 min. Add Barley, stir to coat until barley absorbs most of wine - reduce heat to Med. Add chix stk until just covering barley and stir until absorbed mostly by barley. Repeat adding stock to barley 1/2 cup+/- a time waiting until barley absorbs stock- stirring very often 25-30 or until barley is al dente.
- (Barley is hard to over cook).
- Saute in med sized pan - shallot, leeks and carrots for 1-2 min over med heat. Add to Risotto. Stir in Parm. Stir in butter. Salt to taste.
onion, t, dry whit wine, barley, stock, shallots, leeks, carrots, parmesan, t
Taken from www.epicurious.com/recipes/member/views/barley-risotto-51502051 (may not work)