Italian Roasted Endive and Crispy Prosciutto Barley Risotto

Name: Italian Roasted Endive and Crispy Prosciutto Barley Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ cups (300 g) pearl barley; 4 heads (about 1 lb) (450 g) Belgian endive heads, halved lengthwise, patted dry; 4 oz (115 g) thinly sliced prosciutto di Parma, loosely torn into bite-sized pieces; 5½ cups (1300 ml) unsalted chicken stock; ¾ cup (180 ml) dry white wine; 1 medium (40 g) shallot, minced; 3 tablespoons (45 g) unsalted butter, cold, cut into small cubes; ⅓ cup (80 ml) heavy cream; 2 oz (60 g) Asiago cheese, aged, finely grated; 3 tablespoons (45 ml) extra-virgin olive oil; to taste kosher salt; to taste fresh cracked black pepper; ½ teaspoon (2 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

Pearl barley absorbs stock and cream in the style of risotto, creating a creamy, comforting base topped with bittersweet roasted endive, shards of crispy prosciutto, and nutty Asiago cheese. This Northern Italian–inspired dish balances rich umami flavors with the slight bitterness of the endive and the textural contrast of toasted barley.

Prep: 15 min
Cook: 45 min
Wait: 5 min
Total: 1 hr 5 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Warm the stock in a separate saucepan before you begin—adding cold stock will slow cooking and disrupt the risotto's creamy texture
Pat the endive dry after halving; moisture prevents caramelization
Have all ingredients measured and within arm's reach before you start cooking the barley

1
Roast the endiveOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- On a rimmed baking sheet, toss the halved endive with 1½ tablespoons of olive oil, salt, and pepper.
- Arrange cut-side down in a single layer.
- Roast for 20–25 minutes, turning halfway through, until the cut sides are golden brown and caramelized and the endive is tender when pierced with a fork.
- Set aside.
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Ready when: Cut sides are golden brown and endive is fork-tender
Tip: Don't flip the endive until halfway through; this helps the cut side develop color and flavor.
2
Crisp the prosciutto
- While the endive roasts, warm a small skillet over medium heat.
- Add the torn prosciutto in a single layer and cook for 4–6 minutes, stirring occasionally, until the edges are crispy and beginning to char.
- Transfer to a paper towel to drain.
- The prosciutto will continue to crisp as it cools.
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Ready when: Prosciutto edges are crispy and lightly charred
Tip: Render fat from the prosciutto for flavor, but don't let it burn or it will taste acrid.
3
Heat the stock
- Pour the chicken stock into a separate saucepan and bring it to a gentle simmer over medium heat.
- Keep it at a bare simmer throughout cooking so it's warm when added to the barley.
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Ready when: Stock is steaming and small bubbles break the surface
Tip: Warm stock blends smoothly into the barley and ensures even cooking.
4
Toast the barley
- In a large heavy-bottomed saucepan, warm the remaining 1½ tablespoons olive oil over medium heat.
- Add the pearl barley and stir constantly for 2–3 minutes until it's lightly toasted and smells nutty.
- This step deepens the barley's flavor.
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Ready when: Barley is opaque and fragrant
Tip: Keep stirring to prevent the barley from sticking or browning unevenly.
5
Cook the aromatics
- Add the minced shallot to the toasted barley and cook, stirring occasionally, for 2 minutes until softened and fragrant but not colored.
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Ready when: Shallot is translucent and aromatic
6
Deglaze with wine
- Pour in the white wine and stir until almost completely absorbed, about 2–3 minutes.
- The barley will gradually absorb the liquid.
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Ready when: Wine is nearly absorbed and pan is almost dry
7
Add stock in stages
- Add the warm stock 1 cup (240 ml) at a time, stirring frequently.
- Wait until each addition is nearly absorbed (about 8–10 minutes per cup) before adding the next.
- Continue this process for about 30 minutes total until the barley is tender but still slightly firm (al dente) and the mixture is creamy.
- The barley should absorb most of the liquid.
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Ready when: Barley is al dente, creamy, and stock is mostly absorbed
Tip: Stir frequently but not constantly—this releases starch and creates the creamy texture. Taste the barley at 28 minutes; it should be tender with a slight bite.
8
Finish with butter and cream
- Remove the saucepan from heat.
- Stir in the cold butter cubes and heavy cream until fully incorporated and the risotto is smooth and silky.
- This step, called 'mantecatura,' creates the luxurious texture.
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Ready when: Butter and cream are fully incorporated; risotto is creamy and flows slightly when plated
Tip: Cold butter emulsifies into the hot risotto much better than warm butter; don't skip this detail.
9
Season and add cheese
- Season the risotto with salt and black pepper to taste.
- Fold in the grated Asiago cheese gently, reserving a small handful for garnish.
- The risotto should be creamy but not soupy—it should mound slightly on a spoon.
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Ready when: Cheese is incorporated and risotto is creamy with subtle flavor
Tip: Taste and adjust salt carefully—prosciutto and Asiago add saltiness, so go easy at first.
10
Rest and plate
- Let the risotto rest off heat for 2 minutes, then divide among four warm bowls.
- Top each portion with roasted endive halves, crispy prosciutto shards, reserved Asiago, a grind of fresh black pepper, and lemon zest if using.
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Ready when: Risotto is warm, creamy, and ready to serve
Tip: Warm the bowls in a 200°F (95°C) oven for 5 minutes before plating to keep the risotto at the right temperature longer.

Good to know

Tips

Add stock to the barley in stages rather than all at once—this allows the barley to release starch gradually, creating the signature creamy texture of risotto without becoming mushy.
Toast the barley before adding liquid; this simple step nutty depth and prevents the finished dish from tasting bland or one-note.
Cold butter and cream finish, called 'mantecatura,' are essential to the dish's silky texture. Never skip this step or add them while the pan is over heat, or the emulsion will break and you'll end up with a greasy risotto.
Barley risotto thickens as it cools, so cook it slightly looser than you want the finished dish to be—it should flow slightly when spooned onto a plate, not mound stiffly.

Make ahead

The roasted endive can be prepared up to 1 day ahead, cooled, and stored in the refrigerator. Reheat gently in a 350°F (175°C) oven for 5 minutes before serving. The risotto must be made fresh just before serving—barley risotto will stiffen significantly if chilled.

Storage & reheating

Leftover risotto (if any) keeps in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a saucepan over medium-low heat, stirring frequently and adding a splash of warm chicken stock or cream to restore creaminess. Do not reheat in the microwave, which will create a gluey texture. Barley risotto does not freeze well due to texture changes. Store roasted endive and prosciutto separately in airtight containers; crispy prosciutto keeps for 3 days.

Substitutions

pearl barley → Carnaroli or Arborio rice (1½ cups / 300 g), or farro (1¼ cups / 200 g). Rice cooks faster (20–25 minutes instead of 30) and will be more tender; farro has a similar chew and slightly nuttier taste. Adjust liquid absorption time accordingly and test for doneness earlier.
Asiago cheese, aged → Parmigiano-Reggiano or Grana Padano. Both are aged Italian hard cheeses with similar nutty, umami-forward profiles. Use the same amount.
thinly sliced prosciutto di Parma → Pancetta, guanciale, or crispy bacon. Pancetta offers similar salt and fat; guanciale is more luxurious with deeper pork flavor; bacon is milder but still adds smokiness and crispness. Cook the same way until crispy.
Belgian endive heads → Radicchio (cut into wedges) or bitter greens like Swiss chard stems. Radicchio will be similarly bitter and caramelize beautifully; chard stems are slightly less bitter but have a pleasant chew. Roast the same way.