BARLEY RISOTTO WITH BACON

By HeatherS

Try adding a handful of your favourite herb instead of the thyme. Chives, green onions, parsley and rosemary all work well. If you run out of broth, you may use simmering hot water. This risotto-style cooking method is also great vegetarian style, without the bacon and the chicken broth.

Ingredients

• 8 cups (2 L) or so of chicken broth
• 8 slices of bacon, thinly chopped
• 2 or 3 onions, peeled and chopped
• 4 or 5 cloves of garlic, minced
• 1 cup (250 ml) of pearl barley
• 1/2 cup (125 ml) of white wine
• a sprinkle or two of sea salt and freshly ground pepper
• 2 tablespoons (30 ml) of chopped fresh thyme
• 1 cup (250 ml) of grated Grana Padano Parmesan cheese

Details

Servings 6

Preparation

Step 1

Pour the chicken broth into a stockpot and bring to a very slow simmer over medium heat.

Meanwhile, in another saucepan, fry the bacon over medium-high heat until it is crisp and golden brown. Pour off about half of the fat. Add the onions and garlic and saute them for a few minutes until they're translucent and soft.
Stir in the barley and continue cooking, stirring constantly until the grains are well coated with oil and slightly toasted, about 3 minutes.

Lower the heat, pour in the wine and continue stirring as the barley quickly absorbs the liquid. Begin adding the heated stock, 1 cup (250 mL) or so at a time, stirring constantly to allow each addition of the liquid to be absorbed by the barley before adding more.

Continue stirring in the hot broth until the risotto is tender and creamy.
If you run out of broth, switch to hot water. Taste frequently to judge the doneness of the barley grains. It will take about 45 minutes from the time you add the first broth until the rice is done.

Season with salt and pepper and stir in the thyme and cheese. Serve immediately.