Wild mushroom and barley risotto in parmesan baskets

4 servings

Ingredients

Quantity Ingredient
25 grams Fine polenta flour
50 grams Parmesan cheese; freshly grated
50 grams Butter
1 small Onion; peeled and finely
; chopped
450 grams Fresh porcini; wiped clean and
; sliced
300 grams Pearl barley
1 Sprig fresh rosemary; stalk discarded and
; leaves finely
; chopped
150 millilitres Dry white wine
1½ litre Hot vegetable stock
1 bunch Fresh chives; snipped
Salt and freshly ground black pepper
Shavings of Parmesan cheese to serve

Directions

PARMESAN BASKETS

RISOTTO

Make one Parmesan cheese basket at a time. Preheat the grill.

Sprinkle one quarter of the polenta in a fine, even layer over the bottom of a non-stick pan. Cover with one quarter of the Parmesan cheese. Cook over a high heat for 2 minutes, then place under the hot grill for 2 minutes to cook the top.

Remove the 'pancake' from the pan and drape over an upturned sugar bowl to give a basket shape. Repeat with the remaining polenta and Parmesan to make 4 baskets in total.

Leave until cold and set before removing from the bowls, To make the risotto, melt 15g of the butter in a large pan and add the onion. Cover with dampened greaseproof paper (the paper should touch the onion), then put on the lid. Cook the onion for 5 minutes until soft but not coloured.

Stir the porcini, barley and rosemary into the onion and cook for 2 minutes. Stir in the wine and simmer until the wine has been absorbed.

Gradually add the stock, a ladleful at a time, stirring and adding more stock as each addition is absorbed. The total cooking time will be 30-40 minutes.

Stir the chives and remaining butter into the risotto, and season well with salt and freshly ground black pepper.

Place the Parmesan baskets on individual serving plates and spoon the risotto into them. Garnish with Parmesan cheese shavings and serve with more freshly ground black pepper.

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Carlton Food Network

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