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barley "risotto" questions

peppermint pate | May 18, 200507:09 AM

Hi. I'm entertaining some out of town guests this week-end. Dinner menu so far - bbq'd leg of lamb, roast asparagus with parmesan and maybe some fiddleheads. I thought I might round it out with a barley "risotto", maybe with wild mushrooms and a drizzle of truffle oil.

If I substitute barley in a regular risotto recipe, would the liquid:grain ratio and cooking time be similar? Would pearl barley or hulled barley have a better texture? Any good recipes out there?


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