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When Risotto Isn’t Made with Rice

Wednesday, 8. August 2012 5:25

Barley risotto with shrimp -- hearty, chewy and wonderful.

Ever since dining at AQ Restaurant in San Francisco last year where I enjoyed it for the first time, I’ve been rather fixated on barley risotto.

Oh, don’t get me wrong; I still adore the traditional version made with tender yet toothsome short-grain Italian rice.

But when it’s made with barley, it takes on a whole different personality — heartier, chewier and with a more roasty-toasty flavor.

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Category:Cool Cooking Techniques, General, Recipes (Savory), Restaurants | Comments (12) | Autor: