Ingredients
- 1 Onionslarge
- 1 cup Barleysoaked overnight
- 1 (large) Sweet potatoes
- 1 cup White wineDry
- 1 Knorr Chicken Stock Pot
- 1 Mozzarella di Bufala
- 1 tbsp Truffle oilTo drizzle
I recently had this risotto at one of my favourite quaint restaurants in Valletta. It was a weekday and my husband & I decided to meet for an impromptu dinner. I didn’t want to eat anything too heavy, but I was damn hungry, so I ordered this hearty meal. It was divine. Cooked to perfection. So I took plenty of notes to be able to get this recipe done over my blog for you guys. Hope you’ll like this combination.
Steps
1 Done | I begin by sautéing a large onion in a large pan over medium to high heat. After leaving the barley soak overnight, or at least a couple of hours, I then add the barley, sauté for two minutes with the onion, and then add the sweet potatoes. |
2 Done | Keep stirring every other minute. Once the ingredients have started to brown, melt one Knorr Chicken Stock Cube in about 500ml of boiling water, and stir to create the stock. Gradually about 3 tbsp every time the mixture dries out, stirring as you go along. When all the stock has been absorbed, gradually, then start adding, also gradually, the dry white wine. Barley takes longer to cooking that arborio (risotto rice), but it’s healthier and gives this risotto a bite if you are not a fan of mushy food. Soaking the barley overnight will help to cook faster. Keep adding liquids (maybe even a half cup of milk) until it cooks and you’re reached the desired texture. |
3 Done | Once done, serve immediate with a drizzle of truffle oil (gives it a great kick!) and broken up pieces of the best mozzarella di bufala you can find (drooling!). Enjoy this delicious meal with a glass of dry white wine. |
