Barley Risotto with mushrooms and truffles

Written by on April 23, 2014 in Main Courses

barley risotto with mushrooms and truffles

This recipe for barley risotto with mushrooms, truffles and truffle oil is delish!

Ingredients for 4 people:

40 grams fresh truffle
1 tsp. truffle oil
4-6 tbsp. butter
1 1/3 cup of onion, finely chopped
8 oz. Shiitake mushrooms (diced)
1 cup of pearl barley
2/3 cups of white wine
1/2 tsp. salt
1/2 tsp. black pepper
6 cups of chicken stock

Method

1. Store your truffle(s) and barley in a sealed container in the refrigerator overnight. This will infuse the barley with the truffle aroma.

2. Heat butter in deep skillet until melted and foam subsides. Sautee onions in butter until translucent but not browned (about 7 minutes). Stir in mushrooms and cook until softened. Reduce heat to medium-low. Add barley and stir to coat with butter. Add salt, pepper, and wine, stirring until liquid is absorbed.

3. Meanwhile, warm stock in a saucepan. Add 2 cups of stock to barley, simmering and stirring until liquid is almost completely absorbed. Add the remaining stock 1/2 cup at a time in the same fashion. Barley needs 45-60 min. of cooking to become tender. If you run out of stock before barley is cooked, finish cooking with hot water.

4. Stir in the truffle oil and plate the risotto. Shave truffle with a mandolin and serve on top of risotto.

Related Articles

Recipe for Poulet Gaston Gerard

The recipe was created in 1930 by the wife of the Mayor of Dijon, Gaston Gerard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated writer of Gastronomy in France and dubbed The Prince of Gastronomy. Madame accidentally put too much paprika in a chicken dish she was cooking and […]

Continue Reading

How to make Poulet Roti | roast chicken French style

One of the favourite “fast food” options in France is the rotisserie chicken and roasted potatoes that you can find in any neighborhood market. You can usually just follow your nose to find the chicken seller. Back home, it’s sometimes hard to recreate the flavour of both the chicken and the potatoes… The trick is […]

Continue Reading

Recipe for Ratatouille Tian a classic dish of Provence

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), […]

Continue Reading

Recipe for Chicken with Calvados

Calvados, the apple brandy eau de vie produced in Calvados, Normandy is not just great as an aperitif, digestif and in cocktails – but also for cooking! Ingredients for 4 people 4 chicken breasts 4 apples to cook 4 small turnips (Golden balls are good) (optional) 1 quince (if you can’t get hold of one […]

Continue Reading

French Recipe for omelette a la Mère Poulard

Mère Poulard at Mont St Michel makes the most legendary omelette in France. It’s cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well-kept secret, many French chefs claim to know it and there is a plethora of theories: no whites, whites whipped separately, adding […]

Continue Reading

Subscribe

If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.

Top