Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as ORZOTTO AL RADICCHIO, FONDUTA DI PARMIGIANO, POLVERE DI CACAO

Barley Risotto with Radicchio, Parmesan Fondue, and Cocoa Powder

Name: Barley Risotto with Radicchio, Parmesan Fondue, and Cocoa Powder
Total time: 3300 s
Yield: Serves 4 servings
Ingredients: 2 cups pearl barley (about 400 grams); 1/2 onion; 1 head Treviso radicchio; as needed Vegetable broth,; 1 tablespoon butter; as needed Extra-virgin olive oil,; 1 tablespoon unsweetened cocoa powder; For the Parmesan fondue:; 1 1/3 cups grated Parmesan cheese (about 150 grams) for the fondue; 2/3 cup milk (about 150 grams) for the fondue; as needed Salt,

Pamy Fatto con amore @Pamyfattoconamore

A simple yet flavorful recipe.

Pamy Fatto con amore @Pamyfattoconamore

A simple yet flavorful recipe.

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Ingredients

15 min prep + 35-40 min cooking

Serves 4 servings

2 cupspearl barley (about 400 grams)
1/2onion
1 headTreviso radicchio
as neededVegetable broth,
1 tablespoonbutter
as neededExtra-virgin olive oil,
1 tablespoonunsweetened cocoa powder
For the Parmesan fondue:
1 1/3 cupsgrated Parmesan cheese (about 150 grams) for the fondue
2/3 cupmilk (about 150 grams) for the fondue
as neededSalt,

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Steps

15 min prep + 35-40 min cooking

1

Chop the onion and sauté it in a large pot with a drizzle of olive oil.
2

Wash and slice the radicchio into strips, then add it to the pot. Season with salt and cook for 5 minutes.
3

Add the barley and toast for 1 minute. (If using non-pearl barley, soak it in cold water for 1 hour first.)
4

Add a ladleful of pre-made vegetable broth at a time and begin cooking.
5

Meanwhile, melt the Parmesan cheese in the milk in a double boiler, stirring vigorously until you get a creamy sauce.
6

When the barley is al dente, stir in the butter off the heat for two minutes.
7

Serve the barley risotto on plates, drizzle with the Parmesan fondue, sprinkle with cocoa powder, and serve.