Chef David Gilbert of Luqa – Dallas, TX Yield: 2 Servings Barley Risotto: 1/2 teaspoon shallots, finely diced 10 roasted pearl onions, peeled 1/2 teaspoon garlic, chopped 1 ounce bacon, finely chopped 4 ounces barley, cooked al dente 2 sprigs Read More …