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Barley Style Risotto


50 g butter
1 large onion; diced
2 cloves garlic; chopped
2 sticks celery; chopped
110 g button mushrooms
2 carrots; peeled and diced
250 g pearl barley; thoroughly rinsed
300 ml vegetable stock
35 g dried wild mushrooms; soaked in 300ml hot
water
1 teaspoon dried Herbes de Provence

Yield: 4 servings

Preheat oven to 180 C / 350 F / Gas 4. Soak wild mushrooms, allow 1/2 hour. Melt butter in an oven proof dish with a lid and sauté the onion, garlic and celery for 6 minutes.

Add the button mushrooms and carrots. Cover and cook for another 5 minutes.

Add the barley, stock and soaked wild mushrooms. Bring to the boil and turn off the heat. Bake in the oven for 15 minutes. Add the herbs, stir and add extra water if the dish looks dry. Place back in the oven and bake for 12 minutes with the lid on.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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