Barley Risotto

Inspired by Around the World in 80 Food Trucks

Ingredients

  • 5 cups (1.25L) chicken stock

  • 2 tsp butter

  • 4 tsp olive oil

  • 1 white onion, finely chopped

  • 250g pearl barley

  • 1/2 cups (125ml) port

  • 200g mushrooms, roughly chopped

  • 4 cooked drumsticks (~120g), meat pulled and shredded

  • 50g (2oz) grated Parmesan cheese

  • juice of ½ lemon

  • salt and ground black pepper, to taste

  • chopped parsley and chives to taste

  • fresh arugula, to garnish

Instructions

  1. Put IL (1 pints) broth in a pan and bring to the boil.5. Bring to the boil, then reduce the heat, cover and simmer for 20-25 minutes.

  2. In a large pan, heat 1 tsp butter and 1 tsp oil over low heat until the butter is melted. Add the onion and sauté for 1-2 minutes. to soften, but not brown.

  3. Add the barley and stir to coat with fat. The grains should whiten and become slightly translucent.

  4. Add the port and raise the heat to reduce the liquid, then pour in the broth. Season.

  5. Bring to the boil, then reduce the heat, cover and simmer for 20-25 minutes.

  6. Spread out the barley on a plate.

  7. Heat the remaining oil in a frying pan and sauté the mushrooms for 5 minutes, until softened.

  8. Put the remaining 300ml (½ pint) broth in a pan and bring to the boil. Stir in the barley. mushrooms and duck.

  9. Cook, stirring, adding more broth if necessary, until the barley is cooked.

  10. To serve, stir in the cheese, remaining 1 tsp butter, lemon juice, seasoning and herbs, if using. Garnish with rocket.