Recipe(tried): Wheat Berry Barley Risotto

Wheat Berry Barley Risotto

Very flavourful and healthy dish is made using the traditional risotto method. This recipe comes from Mark McEwan, ace chef/owner of upscale north Toronto eatery.

If you are using canned or cubed stock in this, wait until the end of cooking before adding any salt, as these products have a higher salt content than homemade stock. Toasting the barley adds a lovely nutty flovour. Use Arborio, a special short-gran Italian rice.

1/2 cup wheat berries
1/2 cup pearl barley
1 tbsp. olive oil
1 clove garlic, finely chopped
1/2 cup diced zucchini
1/2 cup corn kernels
1/2 cup chopped tomatoes
Pinch grated nutmeg
Salt and freshly ground black pepper to taste

RISOTTO:

4 to 5 cups vegetable or chicken stock
1 tbsp. olive oil
1 tbsp. butter
1 onion, chopped
1 clove garlic, finely chopped
1/2 cup raw Arborio rice
1/2 cup dry white wine
A few saffron threads (optional)
1 tbsp. chopped fresh thyme or 1/2 tsp. dried
Salt and freshly ground black pepper to taste

GARNISH:

1 tsp. butter
2 tbsp. freshly grated Parmesancheese
1 green onion, chopped

Rinse wheat berries. Place in bowl and cover with cold water. Soak at least 6 hours or overnight. Drain well.

Place berries in large saucepan with enough cold water to cover by at least a couple of inches. Bring to a boil, reduce heat and simmer over low heat 1 1/2 hours or until tender but not soft.

Meanwhile, in heavy skillet over medium heat, toast barley about 8 minutes or until fragrant. Cool.

Heat oil in large, heavy saucepan. Add garlic, zucchini and corn. Cook 2 minutes. Stir in tomatoes and cook 1 minute longer. Add nutmeg, salt and pepper. Remove vegetables to platter.

FOR RISOTTO, bring stock to boil in separate saucepan. Reduce heat to medium and let simmer as you prepare risotto.

In saucepan used for vegetables, heat oil and butter over medium heat. Add onion and garlic. Cook, stirring, about 4 minutes or until softened. Add toasted barley and rice. Cook 1 minute. Stir in wheat berries. Pour in wine and cook until evaporated, about 2 to 3 minutes.

Add about 1/2 cup simmering stock. Increase heat to medium-high so liquid maintains a brisk boil. Stir in saffron (if using), thyme, salt and pepper. Cook, stirring constantly, until liquid has almost been absorbed. Continue adding simmering stock 1/2 cup at a time, stirring well after each addition to prevent rice from sticking, about 10 minutes.

Stir in vegetables. Keep adding stock until all grains are tender but firm to the bit, 10 to 15 minutes more.

For garnish, stir in butter, Parmesan and green onion. Taste and adjust seasoning. Makes 4 to 6 servings.