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.