1 tablespoon butter
1 tablespoon olive oil
1 large onion — finely chopped
1 clove garlic — finely minced
1 stalk celery — finely minced
1 1/2 cups peral barley — picked over & rinsed
1/3 cup dried mushrooms (1/2 oz)
4 cups chicekn or vegetable stock
2 1/4 cups water
salt — if needed ***choose one of these additions*** 2/3 cup crumbled blue cheese (up to 1 c)
or 1 cup grated Parmesan cheese (up to 1 1/2 c) — plus
2 tablespoons minced fresh parsley (up to 3 tbsp)
or grated Cheddar cheese — to taste
serves 5-6 as an appetizer, 3-4 as a main course
Heat the butter and oil in the cooker. Saute the onion and garlic until the on ion is soft but not brown, about 3 minutes. Stir in the celery and barley unti l the barley is coated with the fat. Ad the mushrooms, stock, and water. Lock the lid in place and over high heat bring to high pressure. Adjust the heat t o maintain high pressure and cook for 18 minutes. Reduce pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
The risotto should be slightly soupy, but if there is more than about 1/3 cup o f unabsorbed liquid, drain off the excess at this point and return the barley t o the pot. While cooking over a low flame, stir in the cheese and parsley (if desired). Add salt to taste, and serve immediately.
Author’s note: A hearty and economical alternative to risotto made with Arbori o rice, barley risotto has become a favorite stand-by when I yearn for somethin g simple and filling. Depending on my mood, I stir in blue cheese, which is as sertive in flavor and adds a wonderful creaminess, or Parmesan, which is more d elicate in taste and provides a slight crunch. Grated sharp Cheddar is also ta sty.