Real Ale Risotto with Toasted Barley and Vegetables
1. Toast the pearl barley in a deep stock pot fitted with lid, along with the sesame oil, stirring over medium heat, about 4-5 minutes. Barley should be golden and aromatic.
time : 30 minutes to one hour
side dishes and grains
2 tablespoons toasted sesame oil
1 cup pearl barley
1/2 cup arborio or short-grain rice
3 cups vegetable broth, warmed
1 cup minced sweet onion
1/2 cup peeled and grated carrots
6-8 oz. bottle-conditioned amber ale
1/4 cup minced parsley
1/4 cup minced celery
1/3 cup grated Parmesan or Asiago cheese (optional)
Add arborio rice and stir well to coat with oil, then add broth. (Caution: stock will spatter and steam, so use a long-handled spoon). Cover, reduce heat to low, and let simmer 25 minutes.
2. Remove cover and stir. Add onion, carrots, and enough ale to let it be easily stirred. Simmer uncovered, stirring occasionally, until liquid is absorbed, about 15-20 minutes. Taste the grains. If a softer texture is desired, add 2-3 more ounces ale and simmer longer. Stir in parsley, celery and if desired, cheese.
3. Stir well, remove from heat and cover. Let sit 10 minutes, stir again, and season to taste with salt, pepper and a teaspoon of lemon juice.
NOTE: The rice will be a bit firm and chewy - so if you want a softer texture, use a long-grain quick cooking rice.