Barley Risotto With Artichokes
Recipe first for 6 people based on Artichokes - cooking method fried.
Preparation:
Preparation: For the risotto: cook the barley in a saucepan with boiling salted water for 25 minutes together with the bay leaf and garlic. In the meantime, clean the artichokes by removing the tougher outer leaves and the inner beard and then cut them into thin slices. Brown the chopped shallot in a saucepan with the oil, add the artichokes and fry for 4-5 minutes. Drain the barley well and add it to the saucepan with the artichokes. Wet with the broth and cook until completely absorbed. Stir in the Parmesan, the chopped herbs and the oil. To serve: pour the barley into individual bowls and complete with a drizzle of raw oil and, if you like, with a grind of pepper.
Ingredients:
Ingredients: 400 G Pearl Barley - 1 Bay Leaf - 1 Garlic Clove - 1 Shallot - 50 G Olive Oil - 4 Artichokes - 5 Cl Vegetable Stock - 50 G Grated Parmesan Cheese - 1 Tablespoon Chopped Herbs (Parsley, Basil, Marjoram) - 3 Tablespoons Olive Oil - Salt - 1 Ground Pepper (optional)
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