This is a twist of that dish using barley instead of rice.
The result is a comforting satisfying dish unlike any other I've had.
Perfect after being out on a freezing cold winter day.
Just be sure not to rush the process of adding the broth to the barley. It takes time for the grains to release the starch which makes for the creamy texture.
This risotto can be served as a main course or as a side dish.
Once you tuck into this you will have to agree this is the ultimate comfort food.
Smokey Barley Risotto
- 8 cups of chicken or vegetable broth
- 4 slices of bacon diced
- 1/4 cup diced pancetta
- 1 onion diced
- 2 tsp minced garlic
- 1 cup of pearl barley
- 1 tbsp thyme
- 1/2 cup of white wine
- salt and pepper
- fresh parsley
- 1 cup of grated Parmesan cheese
Heat the chicken broth over medium heat in a pot.
In a wide sauce pan fry the bacon and pancetta until lightly crisp. Pour off most of the fat.
Add the onion and garlic and cook until soft.
Pour in the barley and stir well for a few minutes to coat every grain until they are lightly toasted.
Pour in the wine and stir quickly as the barley absorbs the wine.
Now begin to add the warm stock 1 cup at a time. Stirring well to make sure all the broth is absorbed by the barley before adding the next cup.
Repeat this process until the barley is tender and creamy. This process takes about 45 minutes.
Taste often to determine the tenderness of the barley.
Add the cheese and herbs and season with salt and pepper to taste. Garnish with the fresh parsley.
Wine Suggestion: Chardonnay