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Risotto is by no means a light dish, especially if made like the Italians from the North intended it to be. There’s no harm in enjoying it on an occasion though, as it is simply a velvety comfort on a plate like no other. Once you master the technique of making a risotto, you can start experimenting with other grains. I’ve tried it with quinoa and barley, and both grains were just as spectacular in the dish as their ancestor rice.
Below is my Prima Vera version with fennel, leek, asparagus and green peas. Know, however, that your risotto is limited only by your imagination. You can use mushrooms and squash, and meats, all the way to fish. I’ve seen sweet risottos made with fruits and berries. I’ve seen a Farro Risotto cooked with red wine in the place of the stock.
Go ahead, test drive it, play in your kitchen, challenge yourself, and have fun above all. The more JOY you add to your meal, the more flavor it will give you back.
BARLEY RISOTTO PRIMA VERA
Start with allocating the following items at your arm’s reach:
- 1 fennel bulb, cleaned & chopped
- 1 lrg leek, cleaned & chopped
- 3 cloves of garlic, minced
- 1 cup of frozen green peas
- 1 sm bunch of asparagus, bottoms snapped off
-1 cup pearl barley
- 1/2 cup white wine
- 3 cups veg or chicken stock
- lemon zest of one lemon
- 2 tbsp of mascarpone
- 1 tbsp butter
- 1/2 cup grated Gruyere
- salt and pepper to taste
- fresh thyme and tarragon, chopped
- fresh parsley, leaves picked
- olive oil
Making Barley Risotto is not much different from the traditional one, except it’s easier. You follow the same rules as with the traditional risotto, beginning with sautéing the veg. Start with the leek, then fennel and garlic at last, add fresh thyme and tarragon, salt and pepper, and stir occasionally until soft and translucent. Make sure you have enough olive oil in the pan to prevent any burning.
Next add the barley, and toss everything around, allowing all kernels to bathe in those flavors. Toast the grain for about 2 minutes, once again stirring and watching not to burn anything.
Splash some wine into the pot, thus deglazing the bottom. Add about two-thirds of your heated stock and stir. Bring to a boil and reduce the heat, cover the pot leaving just a small gap, so the barley can breathe, and leave it be. Come back once in a while to stir, and check on your grain. If it gets too dry, add more liquid. You may not need, however, the entire 3 cups of stock to cook the barley.
About half way through the process add the green peas and asparagus (cut in 1 inch long pieces), stir and cover again to finish cooking.
When the barley is fully cooked, but still slightly chewy, turn off the heat and add your butter, mascarpone, Gruyere and lemon zest. Mix about letting everything get incorporated evenly into the dish. Taste, fix the seasoning and serve immediately.
Dress with fresh parsley leaves.
If you’re feeling lost in my ramblings, take a look at another dish, my Butternut Squash Risotto, and note all the similar steps it takes to accomplish this Italian classic. Think of it as your light in the tunnel, or better–your GPS through these pages full of recipes scattered across the board.
Your efforts will be ten fold rewarded with the first forkful of your homemade meal in your mouth. Guaranteed.