Nп/п : 4 из 100
От : Ben Collver 1:105/500 29 ноя 25 06:41:39
К : All 29 ноя 25 17:51:02
Тема : Pearl Barley Risotto
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@TZUTC: -0800
@PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@BBSID: FQBBS
@CHRS: ASCII 1
@NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
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:
Pearl_Barley_Risotto.txt>
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