Barley Risotto

Name: Barley Risotto
Ingredients: 1 med onion; 3 T butter; 1 C dry whit wine; 3 C pearled Barley; 5C Chix stock; 1/2 to 1C fine diced shallots; 1/2 to 1C fine dice Leeks; 1/2 to 1C fine diced carrots; 2C Parmesan; 3 T Butter

10 ingredients

3 steps

Ingredients

1 med onion
3 T butter
1 C dry whit wine
3 C pearled Barley
5C Chix stock
1/2 to 1C fine diced shallots
1/2 to 1C fine dice Leeks
1/2 to 1C fine diced carrots
2C Parmesan
3 T Butter

Directions

1

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.
2

(Barley is hard to over cook).
3

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.