Barley

Rinse the pearl barley under cold running water, stirring it with your hands until the water runs clear. Drain it thoroughly before using: this step removes surface impurities and prepares the grain for cooking in the broth.

Chop the leek and do it gently sauté in one saucepan with a drizzle of olive oil olive oil over low heatLet it wilt without burning it: it will be ready when it appears soft, slightly translucent and fragrant.

Add the flour to the leek soffritto and stir for a few minutes, keeping the heat low. Shape a mixture uniform, without lumps, and wait for the flour to mix with the oil, taking on a slightly pasty consistency, without letting it darken.

Add the washed barley, chopped parsley, celery, and potato cut into small pieces. Mix carefully to distribute the ingredients throughout the pan. pan juices and season them evenly before adding the liquid.

Cover the barley and vegetables completely with the vegetable broth. Bring the liquid to a gentle boil, then lower the heat: the surface should simmer with delicate bubbles, without aggressive boiling that could dry out the preparation too quickly.

Cook the barley over low heat for about two hours, stirring occasionally to prevent sticking. Halfway through cooking, check the consistency: the barley should become progressively tender and the broth should become thicker, while still maintaining a soft, moist consistency.

Halfway through cooking, add the milk and stir to incorporate it into the broth. Continue cooking gently until the liquid becomes creamier and the barley is tender. Season with salt to taste and pepper as needed, without interrupting the light boil.

At the end of cooking turn off the heat and add the Parmigiano Reggiano grated. Stir until evenly distributed throughout the dish, ensuring the consistency is thick but not dry. Serve the barley hot, after seasoning with salt and pepper.