Aged Parmesan Barley Risotto

Aged Parmesan Barley Risotto

prep time

minutes
cook time

minute
servings
4

Ingredients










Cooking Instructions

1

In medium saucepan, bring chicken stock to simmer over medium-high heat. Reduce heat to low and keep warm.


2

In large deep skillet, heat olive oil. Add onion and thyme; cook over medium heat, stirring occasionally, until onion is softened, about 6 minutes. Add barley; cook 2 minutes, stirring constantly. Add 1 cup of warm stock; cook and stir until nearly absorbed. Continue adding stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. Cook until barley is al dente and sauce is thick and creamy, about 35 minutes.


3

Stir in 1/2 cup parmesan and butter. Season with salt and pepper. Serve at once, passing additional cheese at the table. The chef serves this risotto with turkey legs prepared osso bucco style.


Ingredients










Cooking Instructions

1

In medium saucepan, bring chicken stock to simmer over medium-high heat. Reduce heat to low and keep warm.


2

In large deep skillet, heat olive oil. Add onion and thyme; cook over medium heat, stirring occasionally, until onion is softened, about 6 minutes. Add barley; cook 2 minutes, stirring constantly. Add 1 cup of warm stock; cook and stir until nearly absorbed. Continue adding stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. Cook until barley is al dente and sauce is thick and creamy, about 35 minutes.


3

Stir in 1/2 cup parmesan and butter. Season with salt and pepper. Serve at once, passing additional cheese at the table. The chef serves this risotto with turkey legs prepared osso bucco style.


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