Barley Risotto With Roasted Tomatoes And Nico

BARLEY RISOTTO WITH ROASTED TOMATOES AND NICO

6 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

3 Tomatoes

Pounds) -- cut crosswise

5 c Water -- more if needed

1 1/2 c Chicken stock -- homemade or Canned 1 tb Olive oil

1 Onion -- chopped fine

1 1/2 c Pearl barley

Ounces)

1 1/2 ts Salt

1 1/2 tb Butter

6 tb Parmesan cheese -- grated

2 tb Heavy cream -- optional

3 tb Nicoise olives -- chopped

Heat the oven to 300 degrees. Put the halved

tomatoes, cut-side up, on a baking sheet. Dry the

tomatoes in the oven until shriveled but still juicy,

not hard and dry, about 2 hours. Let cool and then cut into 1/2-inch pieces. In a medium saucepan, bring the water and stock to a

boil. Remove from the heat and keep covered.

In another medium saucepan, heat the oil over moderate

heat. Add the onion and cook, stirring occasionally,

until translucent, about 5 minutes.

Add the barley and stir to coat. Add about a third of

the hot stock mixture and cook at a gentle boil,

stirring occasionally, until absorbed. Add another

third of the stock and cook, stirring frequently,

until absorbed. Add the remaining stock and the salt

and cook, stirring frequently, until the barley is

1 hour and 15 minutes total cooking

time. Any stock that has not been absorbed should be

thickened by the starch from the barley.

Stir the barley vigorously to make the texture

creamier. If it is dry, add more water. Stir in the

butter, Parmesan, the cream, if using, and three

quarters of both the tomatoes and the olives. Serve

the barley risotto topped with the remaining tomatoes

and olives.

Chef's Notes: This is a "Dean's Quisine Recipe" from

Dean Fearing's weekly cooking segment on KDFW-TV in

the Dallas/Ft. Worth area. Dean Fearing is the

Executive Chef of the Mansion on Turtle Creek in

Dallas.

Recipe By : Dean Fearing of The Mansion on Turtle

Creek

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