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Old 03-27-2019, 01:18 PM
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Default Pearled Barley risotto

2 Tbsp butter
1/2 leek, cleaned and finely chopped
1 clove garlic, minced
4 oz pearled barley, soaked in water overnight if necessary and drained
1/3 cup white wine
32 oz unsalted chicken stock (I used most of it)
3 Tbsp butter
1/8 cup Parmigiano Reggiano, finely grated
Salt and pepper to taste

NOTE: Some pearled barley needs to be soaked, some doesn't. Follow directions on the package regarding soaking.

Place a large pan over a low heat and add 2 Tbsp of butter. Once foaming, add the leek and gently cook until soft, do not brown. Add the garlic and cook for 1 minute. Add the pearl barley, stir to coat with butter, then add white wine and allow the wine to reduce by three-quarters. Add 1/2 tsp salt and 1/4 tsp pepper, as well as enough chicken stock to cover and stir well, letting the pearl barley absorb the stock before adding more. Keep adding chicken stock a little at the time until pearl barley is tender. As you taste for tenderness, adjust seasoning to your liking. Once done, add 3 Tbsp butter and the Parm R cheese, stir gently untli butter is melted.

Barley risotto should be like regular risotto, a bit liquidy and creamy.
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Old 03-27-2019, 06:27 PM
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Default Re: Pearled Barley risotto

I adore barley and this looks and sounds absolutely wonderful! Can't wait to make it!

Thank you, Karen!

Lee
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Old 03-28-2019, 12:29 AM
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Default Re: Pearled Barley risotto

excellent one, medtran--
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Old 03-28-2019, 08:11 AM
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Default Re: Pearled Barley risotto

Adding medtran's photo from the dinner thread. The risotto with roast quail and vegs.

Lee
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