A pairing for our Domaine Julien Chantreau Chiroubles. Recipe credit @eddmifflin
This take on a traditional risotto uses pearl barley. It's so much cheaper than risotto rice and in our view has a more interesting texture. Plus, as the chef says: "I don’t advocate the constant standing at the stove stirring method for any risotto."
Ingredients (serves 4)
- 1 punnetfresh mushrooms
- 1 cuppearl barley
- 1onion, diced
- 2 clovesgarlic, crushed
- A knobbutter, for frying
- 1/2 cupwhite wine
- 500mlvegetable stock
- HandfulParmesan, grated
- Few sprigsFresh thyme leaves, to garnish
Melt the butter in a large saucepan. Add the onion and garlic and cook until softened.
Add the pearl barley, wine and stock. Cook over a medium heat, stirring occasionally until the stock is absorbed (around 10 minutes).
Fry the mushrooms separately (this retains their texture) and add to the risotto at the end.
Top with the grated Parmesan and fresh thyme, then serve with a generous measure of Chiroubles.