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Pearl barley risotto with prosciutto and radicchio

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Pearl barley risotto with crispy prosciutto.
Pearl barley risotto with crispy prosciutto.Murdoch Books

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.

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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

  1. Step 1

    Heat the stock in a saucepan over high heat until almost boiling. Remove from the heat and cover to keep warm.

  2. 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.

  3. 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.

  4. Step 4

    Add the barley and rice and stir to coat with the radicchio mixture.

  5. 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.

  6. 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.

  7. Step 7

    Serve topped with the prosciutto, shaved parmesan, if desired, and extra oregano leaves.

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Original URL: https://www.watoday.com.au/goodfood/recipes/pearl-barley-risotto-with-prosciutto-and-radicchio-20130725-2qley.html