Barley Risotto

 

  A nice change of pace from classic Arborio Rice Risotto, I think you will enjoy the rich, nutty flavor of this side dish It takes a little longer than classic Risotto; total cooking time is about 45 minutes, but the results are worth the extra time. The following recipe is enough for four healthy servings, but if there are only two of you, or you still have some leftovers the next day or two, add an egg and a little flour, pat into cakes, chill, then fry in a little olive oil for risotto cakes.

• 1 cup Pearl Barley
• 2 shallot cloves, chopped
• 2 tbs unsalted butter
• 3/4 cup green peas, fresh or frozen
• 1/2 cup shredded Asiago (or Parmesan) cheese
• 1/2 tsp ground sage
• 1 cup white wine (I prefer Chardonnay) at room temperature
• 4 cups vegetable stock (or chicken) kept warm -- if using a commercial brand, make sure it is low salt
• salt and pepper to taste

  Melt butter in a small sauce pan over medium heat. Add shallots, cook 3 to 4 minutes, stirring once or twice with a wooden spoon. Add barley, stir to mix and let cook 1 to 2 minutes more, stirring once or twice. Add white wine, turn heat up and bring to a boil. Adjust heat accordingly to keep at a strong simmer and cook until wine is almost entirely evaporated, stirring occasionally. Continue this process with the vegetable stock, adding it one cup at a time. When the last cup of stock is reduced by half, add the peas, stir and continue cooking until the stock has cooked away. Remove from heat, stir in cheese and sage, taste and add salt and/or pepper to you taste. Plate and enjoy!
  I'm serving it tonight with Duck Breast seasoned with salt, pepper and thyme -- pan seared then oven roasted and accompanied with a lemon wedge. Anyone care to join me?