Barley Risotto Style
On this mild November day in Rome, here I am sipping my tea and gladly receiving the sun as it shines through the window in all its warmth. While organizing my thoughts I'm distracted by the sight of a jar of barley on the counter and fooled by its appearance similar to that of rice, I'm suddenly inspired.
Ingredients for 4 people:
300 gr barley
1,5 litres milk
60 gr butter
salt and pepper
Wash the barley thoroughly until water is clear. Place in a pot with milk, 30 gr of butter and salt. Bring to a boil and lower the heat. Cook for 20-25 minutes and stir constantly using a wooden spoon.
Wash the leeks and chop the tender portion in round slices. In a pan, sauté the leeks with the remaining butter, season with salt.
Finish with a dash of freshly ground pepper.
Now...is that EZy or not?!