Barley Risotto

A while ago, I started making my dinner with some beef, I was craving an Italian Estofado ( Stew beef in a tomato sauce with raisins, plums, carrots, dry mushrooms, red sweet wine and sometimes daikon), like the one my mother used to make, but when my Estofado was simmering, I open the fridge to find something I cooked for a salad like 6 days a go. Knowing that food needs to be throw out on day 7; I graved my trigo (barley) and there we go. Barley was already cooked for a salad I was suppose to make.

Please enjoy this bit of fusion cuisine, between the flavors and ingredients from Middle Eastern, Italy and Peru; even so barley is not  originally from Peru, it is well known there and we consider it an ethnic food for us.

Barley Risotto

  • Add some stock to a sauce pan and start boiling the barley (remember that the first step is already done, which is to cook the barley)  with 3 tbsp of bechamel.
  • On a small saute pan caramelize 1/2 of a yellow onion (small diced).

  • Add a pinch or two of salt to the barley. Stir while boiling.
  • Check your onions, do not burn them. Let the onions caramelize to get all their sweet flavor out of them. Add some water if you need to, like when you make a sofrito
  • Grab a good pinch of saffron and add it to the barley. Add stock or water to the barley if need it. (Go for Stock)
  • Back to the onions, they should be done and they will be  tender, sweet and not crumbled together.
  • Transfer the onions to the barley pot.

  • Stir and keep stirring, like when you do risotto.
  • Chop some cilantro and add it to the barley with some crushed peppers, finish with cream.
  • Serve on a deep bowl and top with the following preparation:

Fresh Cheese Topping

Small dice some queso fresco and toss it with: olive oil, small pinch of oregano and crushed pepper. Season with Salt and Fresh Grounded Pepper.

Have Fun Cooking and Enjoy !!!


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