Wednesday, May 05, 2010

Barl(eyris)otto

I've been wondering what to call a risotto made with barley (something I discovered recently). It's obvious, I suppose, if a linguistic mongrel, and now that it's appeared in the New York Times, official: barlotto. My self-designed barlotto cooks in the pressure cooker - 15 minutes and natural release - and involves toasting a cup of barley in sautéd onions, then adding chopped dried porcini, chopped sundried tomatoes, some lentilles du Puy (for color contrast) and 2.5 cups of mushroom stock. Serve with parmesan or, as here, with sautéd shiitake (fresh) and leeks.

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