not so fancy

the first time 

i ordered risotto,

i was six week into

my first real job, at a

get-to-know-your-coworkers

lunch.

i had never even tasted

a fork-full, but i had

heard the stories

of never ending stirring

over a hot stove

and i thought,

this must be very

sophisticated.

(um...i know.)

i had been eyeing up the dish

and when others at the table

selected the same thing,

i thought,

i'm going for it.

it was gummy,

very heavy and dotted

with undercooked diced

vegetables that made

the dish seem

the furthest

thing from fancy.

i wrote it off,

and checked it off:

sure, i never really wanted

to eat it again,

but at least i could say i

had experienced it.

then two years later,

at a press trip for work

at the amazing

julia's kitchen,

in napa

they served corn risotto

as an appetizer.

it was indescribably good:

slightly al dente arborio rice,

ultra creamy

and

bursting

with

fresh kernels

of sweet corn

sitting in a foamy parmesan broth.

when i came home,

i decided that i was going to make

a pot myself.

i stood, scared

to ever stop

moving the spoon,

worried that the one second

that i used to transfer

warm chicken stock

into the rice,

would ruin the whole

mixture.

in school,

two years later,

my fear of ruining

risotto dissipated.

when you're forced

to make something

over and

over and

over again

that tends to happen.

for me, it became a fun

process,

stirring the

slightly toasted rice

and softened onions

(mostly) constantly,

adding warmed stock,

ladle by ladle,

and watching the grains

absorb the liquid,

timing it just right.

i loved

discovering that other

grains are just as capable

of releasing their

starches

to create a creamy

risotto-like dish.

the process is the same,

give or take the cooking time.

whole grains

generally require a longer

stay over the flame

to reach a toothsome

tenderness.

and the finished product

is often hardier,

filling in a slightly

different way

than the white rice version.

it also makes it not

quite as elegant a meal,

more of a casual salve

for a cold night

at home.

this one is made

with barley,

which just feels so winter,

but i imagine,

when done right,

could be so spring, too.

peas and chives give

the mixture a pop

of color and a change

in flavor, which

is quite welcome with

such an admittedly,

monotone dish.

and, my favorite part

came from using a

mixture of

mushroom and chicken

stocks,

imparting

a noticeable earthiness.

give yourself an hour

from start to finish.

it will not be a stressful

60 minutes,

or so exciting,

either,

but on the plus side,

it will help you

strengthen your

stirring muscle.

when you're finished,

you'll have a

hot hearty pot,

that tastes special,

but lets you feel

like you can

relax,

feed a bunch

of people

and forget

to care

whether

or not

the dish is

sophisticated.

barley risotto with peas and parmesan

if you're crazy for mushrooms, feel free to go 100% mushroom stock. for a more subtle flavor, mix the two like i did, or if you can't stand them, leave it out. i'm able to find 32 oz. containers of mushroom stock at specialty or slightly gourmet grocery stores. adding shrimp, scallops or even sauteed chicken would be delicious and make for a more substantial meal.

8-10 cups chicken and/or mushroom stock

2 Tbs. unsalted butter

1 medium onion, peeled and diced

3 cloves garlic, peeled and finely chopped

1 pkg. (16 oz.) barley

1 pkg. (16 oz.) frozen peas, thawed

1/4 cup snipped fresh chives

1/2 cup parmesan cheese, plus extra

for passing at the table

in saucepot, bring stock to a simmer; reduce heat to low.

meanwhile, in large skillet or medium saucepot, melt butter over medium heat. add onions and garlic and cook 10 minutes, or until softened and translucent, but not browned. season with kosher salt and cracked black pepper. add barley and cook 2 minutes, stirring to coat.

add 1/2 cup warmed stock and cook 3 minutes, or until liquid is absorbed, stirring almost constantly. add 1/2 cup stock and cook 3 minutes more, or until liquid is absorbed, stirring. repeat process until grains have released their starches, have swelled and are tender to the bite. the process should take about 45 minutes - you may not need all of the liquid.

stir in peas, chives and parmesan cheese. cook 1 minute, or until warmed through. season with kosher salt and cracked black pepper. divide risotto among bowls; pass additional cheese at the table.