Mushroom barley risotto with goats cheese and sage
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- Abigail Donnelly
- 4
- Easy
- Fat conscious
- 15 minutes
- 30 minutes
- Jordan The Outlier Sauvignon Blanc 2012
Ingredients
- 2 T butter
- 3 T extra virgin olive oil
- 200 g leeks, chopped
- 2 garlic cloves, finely chopped
- 500 g barley
- 500 ml good-quality chicken stock
- 50 g dried porcini mushrooms, soaked in 500ml hot water
- 200 g exotic mushrooms
- Sea salt and freshly ground black pepper, to taste
- 12 fresh sage leaves
- Sourdough bread, for serving
- 100 g goat’s cheese, for serving
Cooking Instructions
Heat a flat-bottomed, cast-iron pan over medium coals. Melt 1 T butter and 1 T olive oil in the pan, then add the leeks, garlic and barley.
Once the leeks have softened, add half the stock, the porcini mushrooms and half the water they were soaked in. Stir to combine, then simmer for 10 minutes.
Once the liquid has been absorbed, add the remaining stock and soaking water and cook until the barley is plump and tender. Add more water if necessary.
Heat the remaining butter and 1 T olive oil in a separate pan over a medium heat. Brown the exotic mushrooms, then add to the cooked barley. Season to taste.
Heat the remaining olive oil over a medium heat. Fry the sage leaves in the oil until crisp, then drain on kitchen paper.
Garnish the dish with the fried sage leaves and serve with sourdough bread and goat’s cheese.
Cook’s note: Make this dish on the stove just as you would over the coals.
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