Uploaded April 2020 | Updated September 2026, 2 hours ago
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Barlotto is another way of naming barley, cooked using a risotto cooking method. And this video will not only show you how to cook it, but also will give you all the tips you need to master a classical creamy risotto!
Risotto comes from an Italian word, meaning ‘rice’, referring to a rice dish. But it also is one of the culinary methods, used for rice cooking, when rice is first toasted, and then little amounts of hot liquid are added little by little, while vigorously stirring and waiting for it to evaporate.
Barley, however, is usually cooked using a Pilaf culinary technique of rice cooking…
In Barlotto dish, however, it turns out just perfect when cooked with a risotto method and, in my opinion, even more flavourful and interesting than a classical risotto.
The recipe of Barlotto that comes in this video is not only seriously delicious, but also sustainable (if you live in the region like me, where barley is much more common than Arborio rice) and vegan. As in many classical Italian recipes for risotto, I do not use butter and parmesan in mine, instead I am using frozen olive oil cubes and nutritional yeast (totally optional).
Barlotto ingredients:
- 300 g Pearl Barley
- 1 L Vegetable stock
- 2 Flozen olive oil cubes (infused with garlic and with pc of mushroom & onions)
- 1 tbsp Nutritional yeast
- ½ tsp Kosher salt
- ½ tsp Ground black pepper
- 50 ml Dry white wine
Learn on Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Barlotto is another way of naming barley, cooked using a risotto cooking method. And this video will not only show you how to cook it, but also will give you all the tips you need to master a classical creamy risotto!
Risotto comes from an Italian word, meaning ‘rice’, referring to a rice dish. But it also is one of the culinary methods, used for rice cooking, when rice is first toasted, and then little amounts of hot liquid are added little by little, while vigorously stirring and waiting for it to evaporate.
Barley, however, is usually cooked using a Pilaf culinary technique of rice cooking…
In Barlotto dish, however, it turns out just perfect when cooked with a risotto method and, in my opinion, even more flavourful and interesting than a classical risotto.
The recipe of Barlotto that comes in this video is not only seriously delicious, but also sustainable (if you live in the region like me, where barley is much more common than Arborio rice) and vegan. As in many classical Italian recipes for risotto, I do not use butter and parmesan in mine, instead I am using frozen olive oil cubes and nutritional yeast (totally optional).
Barlotto ingredients:
- 300 g Pearl Barley
- 1 L Vegetable stock
- 2 Flozen olive oil cubes (infused with garlic and with pc of mushroom & onions)
- 1 tbsp Nutritional yeast
- ½ tsp Kosher salt
- ½ tsp Ground black pepper
- 50 ml Dry white wine
