Three-Grain Risotto

Name: Three-Grain Risotto
Yield: serves 4 as a main course, 6 as a side dish
Ingredients: 5 cups Chicken Stock (page 230) or store-bought low-sodium chicken or vegetable broth; 1/2 cup pearl barley; 2 tablespoons extra-virgin olive oil; 1 small leek, chopped; 2 garlic cloves, minced; 1/2 cup Arborio rice; 1 cup white wine; 1/2 cup orzo; 1 ounce Parmesan or other hard cheese (page 23), shredded (1/4 cup); 1/2 teaspoon kosher salt, or more to taste; 1/2 teaspoon freshly ground pepper; 2 ounces fresh goat’s-milk cheese (1/4 cup)

December 22, 2011

RISOTTO ISN’T LIMITED TO RICE. Here, toasted barley and orzo are included with the Arborio rice, adding great flavors and textures to the standard risotto. Toasting the barley is a key step to achieving its maximum flavor. This hearty dish is the perfect accompaniment to meat and poultry dishes, and it makes a satisfying vegetarian main course as well.

Cooks' Note

For tips on cleaning a leek, see page 24.

Recipe notes

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