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Barley Risotto Milanese with Peas
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Provided By:
Melissa Roberts

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    • Ingredients

    Serves:

    Directions

    Bring broth and water to a simmer in a 2 to 3 quart saucepan. Transfer 1 cup broth to a measuring cup and stir in saffron until dissolved.

    Cook onion in oil in a 3 to 4 quart heavy pot over medium heat, stirring occasionally, until softened, about 5 minutes. Add barley and toast, stirring, 2 minutes. Stir in ½ cup broth (without saffron) and cook at a brisk simmer, stirring frequently, until broth is absorbed. Continue adding broth ½ cup at a time, letting each addition be absorbed before adding the next for 10 minutes. Add half of saffron broth and simmer, stirring, until absorbed. Add remaining saffron broth and simmer, stirring, until absorbed. Continue simmering and adding hot broth, about ½ cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until barley is just tender and creamy looking, about 20 minutes more (there may be some broth leftover).

    Stir in peas, cheese, butter, ½ teaspoon of pepper, and salt to taste. Thin with some remaining broth if desired.

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