Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PARMESAN BASKETS***
  25             grams  fine polenta flour
  50             grams  parmesan cheese -- freshly grated
                        ***RISOTTO***
  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      milliliters  dry white wine
  1 1/2         liters  hot vegetable stock
  1              bunch  fresh chives -- snipped
                        salt and freshly ground black pepper
                        shavings of parmesan cheese to serve

Preparation:

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 pep

Nutritional Information:

447 Calories (kcal); 15g Total Fat; (30% calories from fat); 13g Protein; 62g Carbohydrate; 37mg Cholesterol; 345mg Sodium