Moving away this year from serving lamb with dauphinoise, this is with pearl barley risotto. Originally the recipe came from here:http://checkerednapkins.blogspot.com/2007/06/pearl-barley-risotto.html but I have since modified it, amongst other things changing red wine for white and adding a few other ingredients, such as sage from my garden, and lemons which aren't (oh to have an orangery).Related posts:
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