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Risotto swept American diners off their feet in the late ’80s and early ’90s, helped along by chef experts such as Lidia Bastianich and Marcella Hazan, who made it look so easy and so good.
1 qt vegetable stock
3 tbsp olive oil (I like to use black-truffle-infused oil or garlic-infused olive oil)
1 large white onion, peeled and finely diced
4 oz brown clam-shell mushrooms, finely chopped (leave the tiniest buttons unchopped) OR 4 ounces crimini mushrooms, finely chopped
1 ½ cups quick-cooking (parboiled) barley
½ cup dry white wine
salt and pepper to taste
1 lb sugar snap peas, shelled. NOTE: save shells and process through a juicer to make small shots of green juice
Optional garnish: if you are okay with a vegetarian version, serve with Parmesan cheese made with vegetable rennet.
1. Heat vegetable stock over medium heat until boiling. Reduce heat to very low; cover pot and gently simmer.
2. In a heavy saute pan over medium heat, saute onion in oil until very soft, but not browned.
3. Add mushrooms and continue sautéing until mushrooms have released their liquid and are very soft.
4. Stir in quick-cooking (parboiled) barley. Stir occasionally, until barley has absorbed the liquid from the mushrooms and onions and has begun to take on a toasted golden color. About six minutes.
5. Add white wine. Stir until all of the wine has been absorbed.
6. Using a soup ladle that measures about 1/2 cup, ladle one full ladle of the hot stock into the barley mixture. Stir until absorbed. Repeat until you have about two ladles of stock left.
7. Stir the last of the stock into the risotto. Stir. Turn heat down to very low and cover the pan, cooking for two minutes. Remove lid. Stir again.
8. Add shelled peas. Stir. Salt and pepper to taste. Cover pan and remove from heat.
If you want to read more about this recipe you can check here
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1st Keep
 CindyBogart
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