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8½ hours
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Barley risotto with beef broth and Parmesan rind
4
Easy
20 minutes
5 hours
Ingredients
-
For the beef broth
- 2 kg beef bones
- 4 carrots, roughly chopped
- 2 red onions, roughly chopped
- 4 bay leaves
- 3 stalks celery, roughly chopped
- 2 T tomato paste
- 4 litres water
- 2 Parmesan rinds
- Cooked kale, for serving For the barley risotto:
- 1 T olive oil
- 1 red onion, finely chopped
- 3 cloves garlic, finely chopped
- 260 g barley
- 2 T butter
- ¼ cup Parmesan, finely grated
- Sea salt and freshly ground black pepper, to taste
Method
- Preheat the oven to 225°C.
- Place the beef bones, carrots, onions, bay leaves and celery in a roasting tray. Coat the ingredients with the tomato paste, then roast for 40 minutes, or until golden brown.
- Place the bones and vegetables in a large saucepan, then heat the roasting tray on the stove top. Once the tray is hot, pour in 1 cup water and scrape the tray using a wooden spoon. Pour the water into the pot, cover with the remaining water and add the Parmesan rinds. Bring to the boil and simmer for 5 hours. Strain the broth in a large bowl.
- To make the barley risotto, heat the olive oil in a large saucepan, then add the onion and garlic and sauté until golden.
- Add the barley, then add 1 cup broth and cook until absorbed. Repeat with the remaining broth and cook until the barley is al dente.
- Stir in the butter and Parmesan and season to taste. Ladle over more stock and serve with the kale.
Cook's note: Keep the rinds of wedges of Parmesan to add nutty flavour to soups and broths.