Barley Creamed With Chicory

Recipe first for 4 people based on Pearl barley.

Preparation:

Preparation: Cook the chicory and keep the water. In a copper pan with some oil and 1 poached clove of garlic (let the scents release then remove it). Toast the barley (after having soaked it for about an hour) deglaze with the wine, bring it to the boil by adding the chicory cooking water, or vegetable broth, cook it like a normal risotto for about 20 minutes, 5 minutes before adding the chicory, at the end of cooking, remove from the heat, stir in the oil and grated pecorino romano.