I’m not sure if barletto is a real word, but I use it for a dish that is like risotto, but made of barley instead of rice. I try to avoid cooking with rice for environmental reasons, and barley is usually a great alternative. Sometimes it’s even better. Today I made some barletto with Jerusalem artichokes and served it with soy cutlets and grated carrots.
Jerusalem Artichoke Barletto
1 tbsp margarine
1 tbsp oil
1 garlic clove
3 dl broken barley
1 dl dry white wine
about 12 dl vegetable broth (or water)
2-3 dl Jerusalem artichoke cubes
1 tsp basil*
2 tsp parsley*
(freshly ground) black pepper
salt if needed
Chop the shallots and mince garlic. Heat the oil and margarine in a pot. When the margarine is melted, add shallots and fry for a minute or two. Then add the garlic and fry one more minute. Next put the barley to the pot and fry few minutes, constantly stirring. Add the wine and cook on low or medium heat, stirring often, until the wine’s been absorbed. Add 1 dl broth and again cook, stirring often, until it’s been absorbed. Keep adding 1-2 dl broth, stirring often and adding more when the previous broth’s been mostly absorbed. When you’ve added about half of the broth, add the Jerusalem artichoke cubes, basil and parsley. Continue adding the broth until the barley and Jerusalem artichokes are soft. Barletto should be moist, but not wet. Add more broth if it looks dry and cook a little longer if it looks wet. Season with freshly ground pepper and taste. Add salt if needed.
*Fresh herbs are always better than the dry ones, so if you have fresh basil and parsley, use 1 tbsp basil and 2 tbsp parsley and add them to barletto at the same time with the salt and pepper.