Name: Pearl barley risotto (Coconut and saffron sauce with puffed wild rice)
Yield: Makes 2
Ingredients: Kosher salt; 25 g butter; 100 ml white wine; 3 shallots, finely sliced; 1 clove garlic, finely sliced; ½ tbsp tomato paste; 25 ml olive oil; 100 g pearl barley; 1 small shallot, finely chopped; 1 small spring onion (white part only), finely chopped; 25 ml white wine; 100 ml vegetable nage; 300 ml unsweetend coconut milk; 0.5 g saffron filament; 6 pieces blanched stonecrop; 50 g black wild rice; 1 spring onion, finely sliced, kept in iced water; 300 ml vegetable nage; Vegetable oil (for frying at 200 C)

Preparation info

Makes
2

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Risotto

25 ml olive oil
100 g pearl barley
1 small

Method

Risotto

Heat olive oil in a medium-sized pan, add barley, cook for 4 mins, add the shallot, spring onion and sweat until soft. Add white wine and reduce. Add a ladle of nage and stir gently until absorbed. Add further ladles until the nage is finished and pearl barley is nearly cooked and sticky. Place on a flat tray and chill.