Dinner one night a couple of weeks ago was a barley risotto cooked with red wine (Merlot), with sauteed onions and mushrooms, diced pumpkin and seared portobello mushrooms. The chiffonade is Melissa, an herb I failed to grow this past summer in my garden.
I like to use pearl barley as an alternate risotto grain because it gives off a nice amount of silky starch, and remains al dente. It also has flavor to add to the dish.
This is very similar to a popular appetizer that we served at Abagail’s in Cedarhurst when I worked there. This isn’t meant as an homage. This is me kicking that dish’s culinary ass. (And that’s me resenting a $0.50/hour raise)