Our barley risotto, served with duck sausages, is hearty enough for a one dish main course on the coldest night of the year. Double the recipe to serve eight. You'll all be enchanted.
Heat oil in a large casserole over medium-high heat. Sauté carrots, onions, and celery until wilted and lightly colored, 5 minutes. Stir in barley and cook for 1 minute. Add wine, salt and pepper, and boil until wine evaporates. Lower heat to medium, stir in ½ c. (125 mL) diluted hot Glace de Canard Gold®, and cook until liquid has almost evaporated, stirring often. Continue adding hot stock by ½-cupfuls as the previous liquid is incorporated, stirring often, until the barley is tender, about 30 minutes. Stir in cheese and sage leaves, taste to adjust flavorings, and ladle into 4 wide bowls. Top with sausages, add sage leaves, and serve.
This recipe was provided by More Than Gourmet