Wednesday, 8. August 2012 5:25
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.