Wild Mushroom And Barley Risotto In Parmesan Baskets

Course : Risotto
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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 milliliters dry white wine
1 1/2 liters hot vegetable stock
1 bunch fresh chives -- snipped
1/2 teaspoon salt and freshly ground black pepper
1/2 cup shavings of parmesan cheese to serve

Preparation / Directions:

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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Risotto Recipes