Barley risotto with chicory
Instructions
Lead to firing the chicory and preserve water.
In a copper pan with oil and 1 garlic clove poached (to release the scent then taking it off).
Toast barley (after put to soak for about an hour) Deglaze with wine, cooking by adding to the cooking water of chicory, or vegetable broth, cook it like a normal rice for about 20 minutes, 5 minutes before adding the cooked chicory, off the heat stir in olive oil and pecorino romano cheese.
Ingredients and dosing for 4 persons
- Pearl barley
- Fresh chicory salad
- 1/2 cup of white wine
- 1 clove of garlic
- Olive oil extra virgin
- Pecorino romano cheese