*  Exported from  MasterCook  *
 
                      Barley Risotto (Pressure Cooked)
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
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