THREE-GRAIN RISOTTO

Three-Grain Risotto image

Yield serves 4 as a main course, 6 as a side dish

Number Of Ingredients 12

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5 cups Chicken Stock (page 230) or store-bought low-sodium chicken or vegetable broth
1/2 cup pearl barley
2 tablespoons extra-virgin olive oil
1 small leek, chopped
2 garlic cloves, minced
1/2 cup Arborio rice
1 cup white wine
1/2 cup orzo
1 ounce Parmesan or other hard cheese (page 23), shredded (1/4 cup)
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground pepper
2 ounces fresh goat's-milk cheese (1/4 cup)

Steps:

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat as low as possible to keep the stock warm until you are ready to use it.
In a large, heavy-bottomed, nonreactive skillet at least 10 inches wide, toast the barley over medium-high heat, stirring frequently, until it smells nutty, about 5 minutes. Transfer the toasted barley to a small bowl and set aside.
In the same skillet, heat the olive oil over medium-high heat. Add the leek and garlic and sauté for 1 minute until the leek starts to soften.
Add the barley and Arborio rice and cook for 3 minutes, stirring frequently, to coat the rice. Add the white wine and cook for 2 to 3 minutes, stirring frequently, until the wine is almost absorbed. Ladle 1 1/2 to 2 cups of the hot stock over the rice. Stir frequently until all of the liquid is absorbed and a stirring spoon leaves a trail showing where it ran across the bottom of the pot. Ladle in an additional 1 1/2 cups of liquid and stir until the liquid is absorbed.
Add the orzo and continue adding stock until the grains are al dente, about 30 minutes total. If you prefer a softer risotto, add more stock until it has the desired consistency. (You might not use all the stock.)
Remove the pot from the heat and stir in the Parmesan until it is melted and completely incorporated. Taste for seasoning and add salt and pepper as needed. Serve immediately, topping each portion with a dollop of fresh goat cheese.