BARLEY WITH CARROTS, ONIONS AND MARSALA or ORZO 'RISOTTATO' CON CAROTE, CIPOLLE E MARSALA

How is it that despite the fact that I had a really pleasant Christmas I feel as if I have survived a major surgery or something. I wonder how those of you who really made a lot of things for Christmas or barely survived a family Christmas trauma feel (because let's not pretend that certain Christmases can't be rather trying emotionally and psychologically for various reasons! It's a fact and you can't have opinions about facts as P.D.Q. Bach said. It happens in all families once in a while) I had a nice lazy day yesterday, just doing what I felt like but today there are things that have to be done and I don't like it a bit. And I am already late. Maybe. I mean if I stop thinking about what time it is I can hardly be late can I? Why didn't I think about that before?



I like barley, I think I use it far too little but I have a tendency to forget it even though I have it at home most of the time. I definitely think it's worth more attention than as a soup ingredient. In Veneto, for example, they use barley for risottos, a brilliant way of eating it and here I have made a half risotto, I cooked it half-ready in salted water and then let it simmer in some Marsala wine with carrots and onions that I had already braised.





BARLEY WITH CARROTS, ONIONS AND MARSALA or ORZO 'RISOTTATO' CON CAROTE, CIPOLLE E MARSALA
3-4 servings
400 ml/ 1.7 cup
4 carrots
2 medium onions
150 ml/0.6 cup Marsala wine
Salt
Extra-virgin olive oil

- Cook the barley in salted water until it's almost ready.
- Slice carrots and onions finely and let them braise in a little olive oil, not too much, until golden and soft.
- Add the Marsala and then the barley, let it simmer until all the liquid has been absorbed and the barley is ready. If needed you can add a little water.
- Serve it as it is or with freshly grated Parmesan cheese. I like it cold as well.