Red wine barley risotto with parmigiano reggiano recipe
Ingredients Method 1.Pour stock and wine into a medium saucepan and bring to boil. Stir in barley and boil uncovered, 25 minutes, until tender.
Ingredients
- 3 1/2 cup (875ml) chicken or vegetable stock
- 3/4 cup (185ml) merlot
- 1 cup (200g) pearled barley
- 2 tablespoon olive oil
- 100 gram shiitake mushrooms, trimmed and sliced
- 150 gram swiss brown mushrooms, trimmed and quartered
- 1 large eschalot, chopped
- 2 clove garlic, minced
- 1 bunch silverbeet, green part only, chopped roughly
- 25 gram cold butter, diced
- 2/3 cup (50g) finely grated parmigiano reggiano
- sea salt and cracked black pepper, to taste
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