Barley Risotto with Bacon
This is one of my all-time favourite comfort foods. Just like high-starch rice, barley may be simmered and stirred into a smooth, creamy risotto, absorbing the flavour of the bacon and rich chicken broth as it slowly cooks. The results are richly flavoured and deeply satisfying.
Ingredients
8 cups chicken broth
8 slices bacon, thinly chopped
2 or 3 onions, peeled and chopped
4 or 5 cloves garlic, minced
1 cup pearl barley
1/2 cup white wine
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons chopped fresh thyme
1 cup grated Grana Padano Parmesan cheese
8 slices bacon, thinly chopped
2 or 3 onions, peeled and chopped
4 or 5 cloves garlic, minced
1 cup pearl barley
1/2 cup white wine
a sprinkle or two sea salt and freshly ground pepper
2 tablespoons chopped fresh thyme
1 cup grated Grana Padano Parmesan cheese
Instructions
Pour the chicken broth into a stockpot and bring to a very slow simmer over medium heat.
Meanwhile, in another saucepan, fry the bacon over medium-high heat until it is crisp and golden brown. Pour off about half of the fat. Add the onions and garlic and sauté them for a few minutes until they’re translucent and soft.
Stir in the barley and continue cooking, stirring constantly until the grains are well coated with oil and slightly toasted, about 3 minutes.
Pour in the wine and continue stirring as the barley quickly absorbs the liquid. Begin adding the heated stock, 1 cup (250 mL) or so at a time, stirring constantly to allow each addition of the liquid to be absorbed by the barley before adding more. Because the broth is already hot, the temperature of the barley will stay consistently hot, which, along with the constant stirring, encourages the release of the starch in the barley. In turn, the starch thickens the surrounding liquid and makes it creamy.
Continue stirring in the hot broth until the risotto is tender and creamy. Taste frequently to judge the doneness of the barley grains. It will take about 45 minutes from the time you add the first broth until the rice is done.
Season with salt and pepper and stir in the thyme and cheese. Serve immediately.
Meanwhile, in another saucepan, fry the bacon over medium-high heat until it is crisp and golden brown. Pour off about half of the fat. Add the onions and garlic and sauté them for a few minutes until they’re translucent and soft.
Stir in the barley and continue cooking, stirring constantly until the grains are well coated with oil and slightly toasted, about 3 minutes.
Pour in the wine and continue stirring as the barley quickly absorbs the liquid. Begin adding the heated stock, 1 cup (250 mL) or so at a time, stirring constantly to allow each addition of the liquid to be absorbed by the barley before adding more. Because the broth is already hot, the temperature of the barley will stay consistently hot, which, along with the constant stirring, encourages the release of the starch in the barley. In turn, the starch thickens the surrounding liquid and makes it creamy.
Continue stirring in the hot broth until the risotto is tender and creamy. Taste frequently to judge the doneness of the barley grains. It will take about 45 minutes from the time you add the first broth until the rice is done.
Season with salt and pepper and stir in the thyme and cheese. Serve immediately.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Try adding a handful of your favourite herb instead of the thyme. Chives, green onions, parsley and rosemary all work well. If you run out of broth, you may use simmering hot water. This risotto-style cooking method is also great vegetarian style, without the bacon and the chicken broth.
I’m so glad to see a recipe with barley in it. My dad used to own a restaurant and would make beef-barley soup every day for one of the soups. He passed away years ago, but barley always reminds me of him, and I make the soup often. Thanks, Chef!
First attempt (with some tweeking) and I ‘aced’ it. Yum, yum, chompity chom. Spreading the word on this one. My variation included some cherry toms, cummin powder and smoked paprika. Packed a nice punch. Particularly delicious with a cool Reisling.
I made this yesterday. It was too salty for my liking, but other than that it was really good. Might try half milk, half broth next time to see if it makes a difference for me.
I made this vegetarian style and used asiago instead of parmesan, and substituted milk for the wine so as to not leave out any liquid.
As I had never made risotto before nor worked with barely before, I was happy to see I made a successful first attempt. Thanks chef, you’re a great teacher.
Try making it with reduced sodium chicken stock or with chicken stock with no salt added. You can also substitute some of the stock with water to avoid the saltiness.
I watch Michael each day. Today’s episode was the Barley Risotto w/bacon & it looked good so I thought of trying it. I had a different type of barley and omitted the white wine even though it absolutely tasted excellent. My husband, who’s picky, took the last spoonful…grrrr. Thanks for a great recipe it will be a stable in my kitchen.
PS you’re right it doesn’t get mushy like rice.
This is my “go-to” Risotto recipe ! Sooooo good!
I made this a few nights ago from your cookbook and it was well worth the effort. I have forwarded this link to a number of friends as it was absolutely to die for!!!!!!!!!! If it weren’t so rude, I would’ve sat with the pot in my lap and ate the whole thing. Plus, I would’ve had to fight my husband and young kids for it. Thanks-this will be a regular addition to our weekly menu.