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Peal Barley & Farro Risotto with Pons Black Truffle Oil

Peal Barley & Farro Risotto with Pons Black Truffle Oil

PEARL BARLEY & FARRO RISOTTO WITH PONS BLACK TRUFFLE OIL

Serves 6-8 

3 Tbsp Pons extra virgin olive oil (EVO)
250 g button mushrooms, halved
1 onion, sliced
3 cloves garlic, finely chopped
100g Pedrazzoli sliced pancetta
200g Girolomoni pearl barley
200g Girolomoni farro perlato
6 thyme sprigs
1 cup dry white wine
1 litre Sabato chicken stock
2 cups water
150g baby silverbeet leaves
1 cup grated Parmigiano Reggiano
75g toasted chopped walnuts
2 Tbsp fresh parsley, chopped
Sea salt and freshly cracked black pepper
Pons black truffle oil  to serve

Chop the pancetta and crisp in the pan. Remove the pancetta and then brown mushrooms for 4 minutes in 1 Tbsp of EVO and the pancetta fat. Remove from pan and sauté onion and garlic in remaining EVO for 4 minutes.

Add pearl barley, farro perlato and fresh thyme sprigs. Cook for a further 3 minutes. Deglaze pan with wine.

Add the chicken stock and water and then season.  Place the lid on pan and cook for 30 minutes or until barley is al dente. Stir in silverbeet and cook a further 5 minutes.  Add Parmigiano Reggiano, cooked mushrooms and half the toasted walnuts. Season and serve with remaining walnuts, extra Parmigiano, parsley and a drizzle of Pons black truffle oil.        

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Sabato


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