Risotto

(RISOTTO WITH PARMESAN)

Barley replaces rice in this twist on the classic Italian risotto.

This recipe can be prepared in 45 minutes or less. Here’s a quick and satisfying starter.

"I visit Portland, Oregon, frequently because my son is in college there. Of the restaurants we've tried, Bread and Ink Cafe is one of the best," says Shelly Pearlman of Fairfax, California. "It's located in a funky part of town not far from the school. The squash and leek risotto I had for lunch was superb." Some shaved Parmesan and fresh sage leaves would make an attractive garnish.

Hoppin' John is a traditional southern dish of black-eyed peas and salt pork served with rice. Here, it's a risotto dotted with black-eyed peas and flavored with bacon and pancetta. This is an unconventional method for making risotto — rather than slowly adding hot stock to the rice, Rollins adds it, unheated, in just 2 batches. This will allow you more time for preparing the chops that go along with it.

If you can get fresh shelled peas, cook them in a pan of boiling water until they are just tender, 3 to 5 minutes, then drain and toss them with the chives, zest, and pepper. Active time: 40 min Start to finish: 40 min

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

Risotto, by definition, is made with rice. But other grains—like the barley in this main-course recipe—can be prepared in the same style with equally terrific results. Toasting the barley enhances its nutty flavor and keeps it from getting soft and mushy.

Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285.

A rich, earthy first course or side dish.

This gets its distinctive pink color from the addition of red wine and radicchio.

Risotto de Bulgour aux Pois et Asperges At the restaurant, this is made with spelt, a chewy grain that requires much longer cooking than does the more readily available bulgur called for here.

Start this meatless meal with artichokes filled with a lemon mayonnaise for dipping, and serve the risotto with a mixed green and cherry tomato salad and a basket of toasted herb bread. To polish things off, set out a purchased raspberry tart.

Here's a delicious recipe from chef Edwin Goto at The Lodge at Koele on the island of Lanai in Hawaii. In an homage to spring, the rich-tasting risotto is served on a bed of oven-roasted asparagus.

Suitable accompaniments to this risotto-like dish are crusty bread, an avocado and orange salad with a cilantro vinaigrette and, to top it off, coconut pie.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.