Pearl barley risotto with prosciutto and radicchio

Name: Pearl barley risotto with prosciutto and radicchio
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1.5 litres good-quality chicken stock; 2 tbsp olive oil; 100g thinly sliced prosciutto, cut lengthways into 1cm thick batons; 1 red onion, chopped; 80g radicchio leaves, washed, shredded 1cm thick; 2 garlic cloves, chopped; 200g (1 cup) pearl barley; 110g (¼ cup) arborio rice; 125ml (¼ cup) white wine; 1 tbsp chopped oregano, plus extra whole leaves, to serve; 2 tbsp mascarpone; 60g (½ cup) grated parmesan, plus extra parmesan shavings, to serve (optional)

June 2, 2020

Pearl barley risotto with crispy prosciutto.Murdoch Books

easyTime:30 mins - 1 hourServes:4

The combination of barley and rice in a risotto gives a different result from rice alone; there is more 'crunch', with barley being a firmer grain. It is less creamy than a risotto made solely from rice, but the addition of a few spoons of mascarpone adds extra smoothness.

Ingredients

1.5 litres good-quality chicken stock
2 tbsp olive oil
100g thinly sliced prosciutto, cut lengthways into 1cm thick batons
1 red onion, chopped
80g radicchio leaves, washed, shredded 1cm thick
2 garlic cloves, chopped
200g (1 cup) pearl barley
110g (¼ cup) arborio rice
125ml (¼ cup) white wine
1 tbsp chopped oregano, plus extra whole leaves, to serve
2 tbsp mascarpone
60g (½ cup) grated parmesan, plus extra parmesan shavings, to serve (optional)

Method

Step 1
Heat the stock in a saucepan over high heat until almost boiling. Remove from the heat and cover to keep warm.
Step 2
Heat the oil in a medium saucepan and cook the prosciutto over medium heat until crisp. Using a slotted spoon, remove from the pan and set aside.
Step 3
Add the onion to the pan and cook over low heat for about 5 minutes, or until soft. Add the radicchio and garlic and stir over low heat for about 1 minute, or until the radicchio is just wilted.
Step 4
Add the barley and rice and stir to coat with the radicchio mixture.
Step 5
Add the wine to the barley mixture and stir over the heat for 1 minute, or until absorbed. Add 1 cup stock and stir over low heat until the stock is absorbed. Add the remaining stock 1/4 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, for about 25 minutes, or until the barley is almost tender.
Step 6
With the last addition of stock, stir in the chopped oregano, mascarpone and grated parmesan. Remove from the heat, cover and stand for 10 minutes.
Step 7
Serve topped with the prosciutto, shaved parmesan, if desired, and extra oregano leaves.