I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Wednesday, 6 May 2015
Barley ( Mushroom Bacon Celery Leek ) Risotto
Inspired by what we were taught at the sikandalous cuisine master class with the very talented Celebrity Chef
Vicky Ratnani I made risotto for the first time using Pearl Barley - it
came out delicious as barley has a wonderful nutty flavor . Go with the
flow , use what you like and try this.
1 Cup Pearl Barley - Washed and soaked in water for 12-24 hours along with 1 bay leaf.
3 Cups Stock Vegetarian / Chicken.
! leek Chopped .
15 Mushrooms Chopped Large.
4 Fleshy Shitake Mushrooms Chopped.
1 Stick Celery Chopped.
4 Tablespoons chopped Bacon ( Optional )
2 Tablespoon Butter.
5-7 Large Cloves Garlic - Slice long.
2 Tablespoon Cream ( Optional - a good one ! )
Heat some Olive Oil , saute garlic till brown , then add mushrooms and lightly brown them.Remove and set aside.
the same pan warm up butter add bacon , cook 2-3 minutes yhe add
crackle pepper , tip in the vegetables you are using , after they are
well coated , with butter and bacon fat add strained barley and saute
5-7 minutes over low heat.Now add half the stock , and cook covered on
medium heat till barley is soft with a bite - about another 20 minutes
.Keep ' feeding ' barley stock as and when needed.When barley is done ,
mix in most of the fried mushrooms and garlic , allow flavors to marry .
You can add cream at this stage -When serving garnish with some
mushrooms and parsley
As I had soaked my barley 24
hours , I needed less stock and my cooking time too was shorter.What you
add to your risotto is your choice - just cook it slowly and sit down
to a delicious meal in a bowl.