Lessons in Italian Food Courses: Antipasti & Pasti
I love making meals consisting of just appetizers and pasta/risotto dishes as there is so much variety and flavours to choose from. In Italy they would be followed by some meat or fish served with vegetables - but that is pure folly (unless you’ve just run a marathon).
Here’s a nice healthy alternative to the usual pastas or white rice dishes - pearl barley risotto.
In a pot set over medium-high heat fry 1 chopped onion with a little olive oil. Once softened add 1 chopped garlic clove and stir around. Add 1 cup pearl barley and coat with the onion mixture. Add 1/2 cup white wine or vermouth and reduce down. Add a large handful of chopped mushrooms stems (wild or portobello). Now start adding a ladleful of vegetable or mushroom stock. Wait till this has been reduced before adding some more. Continue till around 2 1/2 cups of stock has been absorbed and the pearl barley is done. Cover and let rest. Meanwhile, quickly fry the remaining mushroom tops (sliced) in a little olive oil till golden. Add two chopped garlic cloves and 1/3 cup white wine or vermouth, cover and cook for a further 2 minutes. Season with sea salt and pepper and sprinkle with some chopped parsley.
Serve up the risotto in two pasta bowls, add the mushroom garnish and some slivers of fresh parmesan.
You may also be interested in:
