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Pearl Barley Risotto with Porcini Mushrooms

Pearl Barley Risotto with Porcini Mushrooms

Serves 6

3 Tbsp Extra Virgin Olive Oil (EVO)

250g brown button mushrooms, halved

1 onion, sliced

3 cloves garlic, finely chopped

400g Girolomoni Organic Pearl Barley

2 tsp Martin Pouret Traditional Mustard

6 thyme sprigs

1 cup dry white wine

1 ltr Sabato Chicken Stock

2 cups water

150g baby silverbeet leaves, chopped

20g dried Gigante Porcini , soaked in hot water

1 cup grated Parmigiano Reggiano ~ Freshly Cracked Wedge

75g Kernelz Walnut Pieces , toasted  

2 Tbsp fresh parsley, chopped

Sea salt and pepper

 

Brown button mushrooms for 4 minutes in 1 Tbsp EVO and remove from pan.

Sauté onion and garlic in remaining EVO for 4 minutes then add pearl barley, mustard and fresh thyme sprigs. Cook a further 3 minutes. Deglaze pan with wine.

Add the chicken stock and water and season.  Place the lid on pan and cook for 30 minutes or until barley is al dente. Stir in silverbeet, button mushrooms, soaked porcini and porcini liquid. Cook a further 5 minutes.  Add Parmigiano Reggiano and half the toasted walnuts. Season and serve with remaining walnuts, extra Parmigiano and parsley.

Optional: drizzle with Mas Portell truffle oil.         

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