BARLEY RISOTTO WITH CHESTNUTS
Serves 2 people
200 g farmer’s barley
200 g chestnuts
400 ml water
1 leaf of laurel
Soak the chestnuts in water for 2 hours, then dry them. Carve them with a sharp knife and put the onto a pan. Put them into the 250 C° hot oven for 30 minutes. Pull them out, cover them with a wet cloth. After some minutes, peel them.
Roast the fine cut onion in some olive oil in a pressure cooker. Add thyme, chili and the laurel leaf. Cut the tomatoes in rough cubes and put them into the cooker. After 2-3 minutes add the barley, the water and the chestnuts.
Close the cooker and cook at second pressure level for about 10 minutes.
Remove from fire and wait for the pressure to drop to zero.
Open the lid, add salt and serve with persil.