Barley risotto with roasted tomatoes and nico

 
               BARLEY RISOTTO WITH ROASTED TOMATOES AND NICO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Tomatoes (about 1 1/2
                         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 (about 11
                         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
   tender, about 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
   
   From:
  
 
 
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