Barley Risotto

1. 1

   Melt 3T butter over Med high heat 1-2 min. Add onion stir 1-2 min. Deglaze with wine 1-2 min. Add Barley, stir to coat until barley absorbs most of wine - reduce heat to Med. Add chix stk until just covering barley and stir until absorbed mostly by barley. Repeat adding stock to barley 1/2 cup+/- a time waiting until barley absorbs stock- stirring very often 25-30 or until barley is al dente.

2. 2

   (Barley is hard to over cook).

3. 3

   Saute in med sized pan - shallot, leeks and carrots for 1-2 min over med heat. Add to Risotto. Stir in Parm. Stir in butter. Salt to taste.

No additional tips available.