Italia__-_November_2016

86 ITALIA! November 2016

EAT ITALIA!

INGREDIENTS

20g dried porcini mushrooms

1 litre vegetable stock

65ml red wine

50g butter

1 tbsp olive oil

1 leek, trimmed and thinly sliced

2 garlic cloves, peeled and chopped

330g pearl barley

400g fresh brown mushrooms, sliced

50g soft goat’s cheese

sea salt and freshly ground black pepper

a small handful of fresh flat leaf parsley

leaves, finely chopped

Put the dried mushrooms in a heatproof bowl

and cover with 125sml boiling water. Let soak

for 20 minutes. Drain the mushrooms and

reserve the soaking liquid. Roughly chop the

mushrooms and set aside.

Combine the stock, red wine and reserved

mushroom-soaking liquid in a saucepan

over low heat.

Heat half of the butter and the oil in a heavy-

based saucepan over medium heat. Add the

leek and garlic and cook for 4-5 minutes,

until the leek has softened.

Stir in the barley and cook for 1 minute, until

glossy. Stir in the fresh and dried mushrooms

and cook for 2-3 minutes, until the mushrooms

have wilted.

Add about 125ml of the hot stock mixture to

the barley and stir constantly, until almost all

the liquid has been absorbed. (This will take

a little longer than cooking with risotto rice.)

Continue adding the liquid a little at a time and

stirring for about 45 minutes, until all the liquid

has been added and the barley is tender.

Stir in the goat's cheese and remaining butter,

until the cheese has melted. Season to taste

with salt and pepper and sprinkle over the

parsley. Serve immediately.

Barley risotto with mushrooms and goat’s cheese

Risotto all’orzo con funghi e formaggio di capra

➤ SERVES 4 ➤ PREPARATION 20 minutes ➤ COOKING 1 hour

Barley makes

an interesting

substitute for rice

in a risotto-style

dish. It has a nutty

and sweet flavour

which works well here with

both the mushrooms, the red

wine and the goat's cheese

Fireside Feasts

Recipe: Ross Dobson, Photography: Peter Cassidy

With the nights drawing in and the temperatures outside dropping steadily, it’s that time of the

year to start rustling up some winter warmers...

IT144.Recipes-FiresideFeasts.sg4.indd 86 28/09/2016 16:00pm