Barley risotto with blue cheese and walnuts 
This recipe from "móðir jörð" uses 2 bottles of Kaldi beer from a micro-brewery in Northern Iceland. You can hardly get it in other countries, so when you cook it you have to replace it with another beer, e.g. a pale ale (or, in the non-alcoholic version, with malt beer).
You can find the original recipe for “móðir jörð” here .
Ingredients
500 g barley pearls
3 - 4 shallots or 1 large onion
50 ml cold pressed oil
50 g walnuts
100 g blue cheese
1 liter of beer
1 liter of water
2 - 3 sprigs of thyme
1 bunch of parsley
1 bunch of chives
sea-salt
white pepper
Preparation
Place the rolled barley on a baking tray and roast at 350 °F (180 °C) upper and lower heat for about 20 minutes.
Finely chop the onion and sauté in oil in a large pot with the thyme for about 2 minutes.
Add the roasted barley and continue to sweat for 2 minutes.
Add a third of the water and cook until it has almost evaporated. Then add the second and finally the last third of water. Then add the beer and let it boil away.
Let it cook for a total of about 40 - 50 minutes, adding a little more water if necessary.
Then add the walnuts and blue cheese, stir and season with the sea salt, white pepper and chopped herbs.
Bon appetit!
[Translated from here.]
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