Ingredients
- 3 x Tomatoes (about 1 1/2 pounds), cut crosswise
- 5 c. Water, more if needed
- 1 1/2 c. Chicken stock, homemade or possibly canned
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, minced fine
- 1 1/2 c. Pearl barley (about 11 ounces)
- 1 1/2 tsp Salt
- 1 1/2 Tbsp. Butter
- 6 Tbsp. Parmesan cheese, grated
- 2 Tbsp. Heavy cream, optional
- 3 Tbsp. Nicoise olives, minced
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Barley Risotto With Roasted Tomatoes And Nicoise Olives
Servings: 6
Directions
- Heat the oven to 300 degrees. Put the halved tomatoes, cut-side up, on a baking sheet. Dry the tomatoes in the oven till shriveled but still juicy, not hard and dry, about 2 hrs. Let cold and then cut into 1/2-inch pcs.
- In a medium saucepan, bring the water and stock to a boil. Remove from the heat and keep covered.
- In another medium saucepan, heat the oil over moderate heat. Add in the onion and cook, stirring occasionally, till translucent/soft, about 5 min.
- Add in the barley and stir to coat. Add in about a third of the warm stock mix and cook at a gentle boil, stirring occasionally, till absorbed.
- Add in another third of the stock and cook, stirring frequently, till absorbed. Add in the remaining stock and the salt and cook, stirring frequently, till the barley is tender, about 1 hour and 15 min total cooking time. Any stock which has not been absorbed should be thickened by the starch from the barley.
- Stir the barley vigorously to make the texture creamier. If it is dry, add in more water. Stir in the butter, Parmesan, the cream, if using, and three quarters of both the tomatoes and the olives. Serve the barley risotto topped with the remaining tomatoes and olives.
- Chef's Notes: This is a "Dean's Quisine Recipe" from Dean Fearing's weekly cooking segment on KDFW-TV in the Dallas/Ft. Worth area. Dean Fearing is the Executive Chef of the Mansion on Turtle Creek in Dallas.
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