MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pearl Barley Risotto
Categories: Grains
Yield: 1 servings

1 tb Butter (optional)
1 tb Olive oil
1 lg White onion
3 cl Garlic (optional)
200 g Pearl barley (leftover from
- making Barley water.)
100 ml White wine or martini
600 ml Stock
50 g Parmesan or Pecorino;
- up to 100 g, grated
Seasoning

This recipe uses a pressure cooker for frying as well as making the
risotto. This avoids the need to stand over it adding stock a bit at a
time.

Fry the onion & garlic (if used) in the oil (or oil & butter) for 3
minutes or until soft. Add the barley to coat in the remaining oil &
stir well for 1 minute. Add the wine & continue to stir until it has
reduced by half. Then add the stock & stir well. Season to taste.
Seal the pressure cooker & bring to high pressure. Maintain high
pressure for 8 minutes then allow to de-pressurize naturally. Stir
well as it will look very wet, then stir in the cheese. You can also
add more butter.

This has a very different texture to regular rice based risottos.

Recipe FROM: <gopher://sdf.org/0/users/guinness0001/Recipes/
Pearl_Barley_Risotto.txt>

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