Ingredients
1 med onion
3 T butter
1 C dry whit wine
3 C pearled Barley
5C Chix stock
½ to 1C fine diced shallots
½ to 1C fine dice Leeks
½ to 1C fine diced carrots
2C Parmesan
3 T Butter
Preparation
Melt 3T butter over Med high heat 1-2 min. Add onion stir 1-2 min. Deglaze with wine 1-2 min. Add Barley, stir to coat until barley absorbs most of wine - reduce heat to Med. Add chix stk until just covering barley and stir until absorbed mostly by barley. Repeat adding stock to barley ½ cup+/- a time waiting until barley absorbs stock- stirring very often 25-30 or until barley is al dente. (Barley is hard to over cook). Sauté in med sized pan - shallot, leeks and carrots for 1-2 min over med heat. Add to Risotto. Stir in Parm. Stir in butter. Salt to taste.
