Barley Risotto
Risotto is one of the most common ways of cooking rice in Italy.
¼ cup (½ stick) butter
2 stalks celery, chopped
1 large onion, chopped
2 cups barley
½ teaspoon salt
½ white wine
3½ cups chicken stock
Freshly ground black pepper to taste
½ cup grated Parmesan cheese
Melt the butter in a medium saucepan over medium-high heat. Add the celery and onions and cook until translucent. Add the barley, salt, wine and 1 cup of chicken stock. Stir the mixture frequently over low heat, adding more stock as it is absorbed. When the barley is done, stir in the Parmesan and serve.
Serves 6-8
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