Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter
1 tb Olive oil
1 lg Onion -- finely chopped
1 cl Garlic -- finely minced
1 Celery rib -- finely minced
1 1/2 c Pearl barley -- picked over & rinsed
1/3 c Dried mushrooms (1/2 oz)
4 c Chicken or vegetable stock
2 1/4 c Water
Salt -- if needed
Choose one:
2/3 c Blue cheese -- crumbed, up to 1 c -OR-
1 c Parmesan cheese -- grated,
- up to 1 1/2 c, plus:
2 tb Fresh parsley -- minced, up to 3 tb -OR-
Cheddar cheese -- grated, to taste
Heat the butter and oil in the cooker. Saute the onion and garlic
until the onion is soft but not brown, about 3 minutes. Stir in the
celery and barley until the barley is coated with the fat. Ad the
mushrooms, stock, and water. Lock the lid in place and over high
heat bring to high pressure. Adjust the heat to maintain high
pressure and cook for 18 minutes. Reduce pressure with a quick
release method. Remove the lid, tilting it away from you to allow
any excess steam to escape.
The risotto should be slightly soupy, but if there is more than about
1/3 cup of unabsorbed liquid, drain off the excess at this point and
return the barley to the pot. While cooking over a low flame, stir
in the cheese and parsley (if desired). Add salt to taste, and serve
immediately.
Author's note: A hearty and economical alternative to risotto made
with Arborio rice, barley risotto has become a favorite stand-by when
I yearn for something simple and filling. Depending on my mood, I
stir in blue cheese, which is assertive in flavor and adds a
wonderful creaminess, or Parmesan, which is more delicate in taste
and provides a slight crunch. Grated sharp Cheddar is also tasty.
