Barley Risotto With Cauliflower and Red Wine
vegetable or chicken, more as needed
or canola oil
or to taste, minced
cauliflower, separated into small florets or sliced 1/2 inch thick
plus 2 tablespoons
freshly chopped, flat-leaf
Bring the stock to a simmer in a medium saucepan.
Heat the oil over medium heat in a large saucepan or nonstick skillet.
Stir in the onion.
Cook, stirring, until the onion begins to soften, 3 to 4 minutes.
Stir in the garlic, cauliflower and barley.
Cook, stirring, for 2 to 3 minutes, until the grains of barley are separate and starting to crackle.
Stir in the red wine and cook, stirring, until there is no more wine visible in the pan.
Add enough of the simmering stock to just cover the barley.
The stock should bubble slowly.
Cook, stirring often, until it is just about absorbed.
Add more stock and continue to cook in this pace.
Adding more stock when the barley is almost dry, until the barley is tender but still chewy.
It takes about 50 to 60 minutes.
Taste and add salt if necessary.
Add another ladleful of stock to the barley at the end.
Stir in the parsley and Parmesan, and remove from the heat.
Season with salt and pepper if desired.