*  Exported from  MasterCook  *

              BARLEY RISOTTO WITH ROASTED TOMATOES AND NICO

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Tomatoes (about 1 1/2
                        Pounds) -- cut crosswise
   5       c            Water -- more if needed
   1 1/2   c            Chicken stock -- homemade or
                        Canned
   1       tb           Olive oil
   1                    Onion -- chopped fine
   1 1/2   c            Pearl  barley (about 11
                        Ounces)
   1 1/2   ts           Salt
   1 1/2   tb           Butter
   6       tb           Parmesan cheese -- grated
   2       tb           Heavy cream -- optional
   3       tb           Nicoise olives -- chopped

  Heat the oven to 300 degrees.  Put the halved
  tomatoes, cut-side up, on a baking sheet.  Dry the
  tomatoes in the oven until shriveled but still juicy,
  not hard and dry, about 2 hours. Let cool and then cut
  into 1/2-inch pieces.
  
  In a medium saucepan, bring the water and stock to a
  boil.  Remove from the heat and keep covered.
  
  In another medium saucepan, heat the oil over moderate
  heat.  Add the onion and cook, stirring occasionally,
  until translucent, about 5 minutes.
  
  Add the barley and stir to coat.  Add about a third of
  the hot stock mixture and cook at a gentle boil,
  stirring occasionally, until absorbed. Add another
  third of the stock and cook, stirring frequently,
  until absorbed.  Add the remaining stock and the salt
  and cook, stirring frequently, until the barley is
  tender, about 1 hour and 15 minutes total cooking
  time.  Any stock that has not been absorbed should be
  thickened by the starch from the barley.
  
  Stir the barley vigorously to make the texture
  creamier.  If it is dry, add more water.  Stir in the
  butter, Parmesan, the cream, if using, and three
  quarters of both the tomatoes and the olives.  Serve
  the barley risotto topped with the remaining tomatoes
  and olives.
  
  Chef's Notes:  This is a "Dean's Quisine Recipe" from
  Dean Fearing's weekly cooking segment on KDFW-TV in
  the Dallas/Ft. Worth area.  Dean Fearing is the
  Executive Chef of the Mansion on Turtle Creek in
  Dallas.
  
  Recipe By     : Dean Fearing of The Mansion on Turtle
  Creek
  
  From:
 


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