Barley risotto with prosciutto goat cheese and redicchio
ACTIVE TIME: 20 MINUTES
PRESSURE COOK TIME: 22 MINUTES
TOTAL TIME: 55 MINUTES
YIELD: 4 SERVINGS
Barley makes for a slightly chewier and more substantial risotto than the usual rice, with a nutty flavor. This one is creamy from the goat cheese and Parmesan, with a salty, porky flavor from bits of sautéed prosciutto. Topped with a crisp and colorful radicchio and parsley salad, this dish is bright and multitextured. If you’d rather make this vegetarian, leave out the prosciutto and use vegetable broth. It’s just as good without the meat, though you might want to increase the Parmesan to make up for the missing salt.
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 ounces prosciutto, diced or coarsely chopped
2 leeks (white and light green parts only), halved and thinly sliced (or use 1 Spanish onion)
1½ cups pearl barley
1 garlic clove, finely grated or minced
1 teaspoon kosher salt, plus more if needed
¼ cup dry white wine
3¾ cups chicken stock or vegetable broth, preferably homemade (this page)
1 cup thinly sliced radicchio
¼ cup packed fresh parsley leaves
Fresh lemon juice
⅓ cup grated Parmesan cheese
2 ounces fresh goat cheese, crumbled, at room temperature
¼ teaspoon freshly ground black pepper, plus more if needed
1. Using the sauté function, heat 1 tablespoon of the oil in the pressure cooker pot. Stir in the prosciutto and cook until the pieces are golden at the edges, 2 to 4 minutes. Transfer the prosciutto with a slotted spoon to a plate lined with paper towels.
2. Add the remaining 1 tablespoon oil to the pot and stir in the leeks. Cook until the leeks are tender, 3 to 5 minutes. Stir in the barley, garlic, and salt. Cook, stirring frequently, until the barley is starting to brown, 2 to 4 minutes. Stir the wine into the pot until it has been absorbed, about 1 minute. Stir in the stock.
3. Lock the lid into place and cook on high pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
4. Meanwhile, in a medium bowl, toss together the radicchio and parsley with a squeeze of lemon juice, a drizzle of olive oil, and a pinch of salt.
5. Stir the reserved prosciutto, Parmesan, goat cheese, and pepper into the risotto. Cover the pot with the lid (but don’t lock it on) and let the risotto sit for 5 minutes to finish cooking. Taste and add more salt and pepper if necessary. Serve topped with the radicchio mixture, which will wilt a little when it hits the hot risotto. Squeeze on a little more lemon juice right at the end, if you like.
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