Barley Risotto with Seafood and Cabbage

Hi everyone, Vince and I are back at it in the kitchen. This is our first video in over 2 years and we used a new editing platform so be kind! Here is the recipe:
Barley Risotto with Cabbage & Seafood
Ingredients
• 6 TO 7 Cups Chicken Broth
• 3 TBSPS EVOO
• 2 Cloves Garlic, large mince
• 1 1/2 Cups Pearl Barley – Rinsed and Drained
• 1 Large Sweet Onion, Chopped
• Salt & Freshly Ground Black Pepper
• ½ Tsp Dried Thyme
• 3 Fresh Sage Leaves
• 6 Cups Shredded Savoy Cabbage (or other vegetable of choice)
• 1 Cup Dry White Wine
• 3 TBSPS Butter
• 2 Pounds Seafood
• ½ Cup Fresh Italian Parsley, Chopped
• ½ Cup Locatelli or another grated Italian Cheese
Directions
This recipe took about 45 minutes to complete.
Place stock in a pot on the stove, bring to a simmer and then keep warm.
In a large frying pan heat 1 TBSP EVOO and then sauté the garlic for about 1 minute, do not let it brown. Add the barley and 1 cup of stock. This will be a process of continuing to add stock as the barley cooks and softens. (Alternatively, you can par-boil the barley to save time and then add it to the sauteed garlic.)

In a large Dutch oven, add the other 2 TBSPS of EVOO, heat and then add the onion, salt, sage and thyme. Sauté until the onion is translucent, then add the cabbage and continue to cook until the onion and cabbage are just tender. Do not overcook them.

When the onion and cabbage are ready, remove them from the pan and set aside. To this pan add the butter, melt then add the seafood. Cook until the seafood is just tender, then add the onion-cabbage mixture to it. Add the wine, salt and pepper to taste. Let the vegetables and seafood simmer until most of the liquid is cooked out, add the cheese to this to help thicken.

When the barley is ready, place in individual serving bowls, top with seafood mixture and parsley and pepperoncino if desired.

Enjoy!