SAFFRON BARLEY RISOTTO
Deliciously nutty and filling, barley is the perfect autumn grain for this warming dish. Adding mascarpone cheese gives the comforting creaminess that normally comes from the risotto rice starch
You will need
• 1.25 ltr vegetable stock
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• Parmesan rind, plus 60g Parmesan cheese, grated
• 250g pearl barley
• 200ml dry white wine
• 50g mascarpone cheese
• a big pinch of saffron
• salt and pepper
For the parsley oil gremolata
• handful of finely chopped parsley
• 2 garlic cloves, finely chopped
• zest and juice of 1 lemon
• 1 tbsp extra-virgin olive oil
Method
1 Pour the vegetable stock into a deep pot and bring to simmering point over a medium heat, then turn down to keep the stock warm. 2 In another deep pot, place the olive oil, onion, garlic and Parmesan rind; season with salt. Stir together over a medium-low heat until softened but not coloured (about 15 minutes). Add the rinsed barley to this pot and turn up the heat. Cook the barley for about 1 minute, stirring constantly to prevent it from catching, 3 Add the white wine and allow to evaporate. Now begin adding the stock, one ladleful at a time, stirring each one in until almost absorbed before adding the next. Continue this process until all the stock has been incorporated and the barley is cooked al dente. Remove from the heat, stir through 50g of the Parmesan and the mascarpone and saffron, and cover to keep warm. 4 Now make the gremolata. Put the parsley, garlic, lemon juice and olive oil in a bowl; mix together and season with salt. 5 Just before serving, remove the Parmesan rind. Spoon the risotto on to individual plates and top it with the parsley oil gremolata. Sprinkle with lemon zest and a little extra grated Parmesan and serve.
Did you know that saffron, the world’s most expensive spice, is grown here in the UK? Find out more on page 62.