Whether on its own or paired with a protein, this barley risotto is simple in nature but loaded with flavor. With enough stirring, it comes together nice and easy.
Barley Risotto
Chef Nick Mehmke
Hearty and comforting, this barley risotto is worth the work.
Ingredients
1 onion, diced
1 tbsp garlic, thinly sliced
2 cups white wine
1 quart barley
2 quarts chicken stock
- Salt and pepper to taste
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Saucepan
Risotto Spoon
Directions
In a saucepan, caramelize the onion with garlic. Add the barley to the pan and lightly toast it.
Add the white wine and then the stock in small amounts, stirring constantly. Season with salt and pepper, tasting as you go.
To finish, add 2 cups chicken stock and cook, stirring often, until the liquid is almost gone. Then, stir in a generous helping of parmesan cheese and butter.
Stir vigorously until the cheese and butter is fully incorporated into the barley risotto. Serve immediately.