Italian Fontina Cheese and Roasted Chestnut Pearl Barley

Name: Italian Fontina Cheese and Roasted Chestnut Pearl Barley
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ cups (300 g) pearl barley; 5 cups (1200 ml) chicken broth, low-sodium; 3 medium (150 g) shallots, finely minced; 3 tablespoons (45 g) unsalted butter, divided; ½ cup (120 ml) dry white wine; 1½ cups (150 g) Fontina Val d'Aosta cheese, diced or grated, cold or at room temperature; 1 cup (150 g) roasted chestnuts, halved or left whole; 1 tablespoon (15 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 8 leaves (1 small bunch) fresh sage leaves, finely chopped (optional); ¼ cup (25 g) Parmigiano-Reggiano cheese, finely grated (optional)

From the MyKitchenBank Kitchen

A creamy, nutty pearl barley risotto with melted Fontina cheese and roasted chestnuts, finished with butter and fresh herbs. This elegant Italian-style grain dish is earthy, rich, and surprisingly easy to make on the stovetop.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: 4 servings (1 cup per serving)

Save to My Kitchen Jump to recipe

Steps

Before you start

Warm the chicken broth in a separate pot and keep it simmering throughout cooking
Chop the shallots and have all ingredients prepped before you start cooking
Cut the Fontina into small pieces so it melts quickly
Use roasted chestnuts (vacuum-sealed or canned work well)

1
Toast the barley
- Heat 1 tablespoon of the butter and the olive oil in a large heavy-bottomed pot (5-quart) over medium-high heat.
- Add the pearl barley and toast, stirring frequently, for 4–5 minutes until the grains are lightly golden and smell nutty.
- This step deepens the barley's flavor.
+ Show details− Hide details
Ready when: Barley is lightly golden and smells nutty
Tip: Don't skip toasting; it creates a deeper, more complex flavor
2
Soften shallots
- Add the remaining 2 tablespoons of butter and the minced shallots to the toasted barley.
- Stir well and cook over medium heat for 2–3 minutes, stirring occasionally, until the shallots soften and become fragrant.
+ Show details− Hide details
Ready when: Shallots are soft and smell fragrant
Tip: Keep heat at medium to avoid browning the shallots too quickly
3
Deglaze with wine
- Pour in the dry white wine and stir constantly with a wooden spoon, scraping up any browned bits from the bottom of the pot.
- Cook for 2–3 minutes until the wine is mostly absorbed and the pot is almost dry.
+ Show details− Hide details
Ready when: Wine is absorbed and pot is almost dry
Tip: Scraping the pot releases fond that adds deep flavor
4
Begin simmering with broth
- Add 1 cup (240 ml) of the warm chicken broth to the pot and stir well.
- Bring to a gentle simmer over medium heat.
- Once the liquid is mostly absorbed, continue adding broth 1 cup (240 ml) at a time, stirring occasionally, letting each addition be mostly absorbed before adding the next.
+ Show details− Hide details
Ready when: Barley is creamy and tender, grains still have a slight bite
Tip: Occasional stirring (not constant) releases starch and creates creaminess without turning it into risotto
5
Check for doneness
- After about 30–35 minutes total cooking, taste a grain of barley.
- It should be tender but still have a slight bite to it (al dente), and the mixture should look creamy.
- You may not need all the broth, or you may need slightly more—add just enough so the finished dish has a loose, creamy consistency, not dry or soupy.
+ Show details− Hide details
Ready when: Barley is tender with a slight firmness, mixture is creamy
6
Add cheese and chestnuts
- Remove the pot from heat.
- Add the diced or grated Fontina cheese and the roasted chestnuts.
- Stir gently until the cheese melts completely and is evenly distributed throughout the barley.
- The residual heat will melt the cheese in 1–2 minutes.
+ Show details− Hide details
Ready when: Fontina is completely melted and incorporated
Tip: Remove from heat before adding cheese to prevent it from becoming grainy
7
Season and finish
- Taste the dish and season with kosher salt and freshly ground black pepper.
- If using fresh sage, stir in the chopped sage now.
- For extra richness, stir in the grated Parmigiano-Reggiano if desired.
+ Show details− Hide details
Ready when: Flavors are balanced and herbs are evenly distributed
Tip: Taste as you go—Fontina is salty, so go easy on salt initially
8
Rest and serve
- Let the barley rest for 2–3 minutes in the pot, uncovered.
- This allows the flavors to meld.
- Divide among warm bowls or plates and serve immediately.
- The dish should be creamy and spoonable, not stiff.
+ Show details− Hide details
Ready when: Mixture is homogeneous and creamy
Tip: Serve right away; as it cools, it will thicken

Good to know

Tips

Keep your broth at a gentle simmer in a separate pot—cold broth shocking the barley will slow cooking and create an uneven texture.
Stir the barley occasionally (not constantly) as it cooks. This releases starch gradually and creates a naturally creamy dish without requiring constant attention.
Fontina Val d'Aosta (the Italian version) melts more smoothly than younger Fontina; if using a younger cheese, grate it finely for even melting.
For a lighter version, reduce the Fontina to 1 cup (100 g) and add an extra 2 tablespoons (30 ml) of broth.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring and adding a splash of warm broth or white wine to restore creaminess. Do not freeze, as the texture of the Fontina and barley will degrade.

Substitutions

Fontina Val d'Aosta cheese, diced or grated → Gruyère or Emmental cheese. Both melt smoothly and provide a similar nutty, creamy quality. Use the same weight.
roasted chestnuts → Roasted hazelnuts or toasted walnuts. Provides a similar nutty texture and earthy flavor. Use whole or halve larger nuts.
dry white wine → Dry vermouth or extra chicken broth. Vermouth adds a subtle herbal note; broth keeps the dish mellow. Use the same volume.
fresh sage leaves → Fresh thyme or a mix of parsley and thyme. Sage is traditional but thyme is equally delicious. Use same amount or to taste.