Barley RisottoCourse: Lunch, Dinner
Burned butter sage barley risotto with wild mushrooms and cauliflower:-
Barley is such a pleasing alternative to Arborio rice for a risotto. I love the nuttiness and earthiness it gives a risotto. Blake’s Tourmaline paired so well with this dish you will love it.
250g cauliflower, trimmed and chopped
250g wild mushrooms
2 tablespoons of olive oil
Salt and pepper
¼ cup chopped almonds
1 bunch of sage leaves
1.5 liters hot chicken stock
1 onion, finely chopped
1 cup barley
½ cup noble late harvest or sherry
½ cup parmesan cheese, grated
- Pre-heat the oven to 220ºC. Place the cauliflower, olive oil on a baking tray and season to taste. Roast for 15 minutes, add halve the almonds and mushrooms and roast for a further 5 – 8 minutes until the mushrooms are soft and golden.
- Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large pot. Fry the onion and rest of the almonds until golden. Add the sage leaves and fry until the butter is a caramel color. Add the barley and noble late harvest or sherry.
- Cook, stirring for 2 minutes over medium heat until the sherry is absorbed. Gradually add the stock 1 cup at a time, stirring continuously for 30-40 minutes or until the stock is absorbed and the barley is al dente. Stir through the parmesan. Season to taste and top with cauliflower and wild mushrooms.