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.
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Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Wooden spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 3 1/2 cup (875ml) chicken or vegetable stock
- 3/4 cup (185ml) merlot
- 1 cup (200g) pearled barley
- 2 tablespoons olive oil
- 100 grams shiitake mushrooms, trimmed and sliced
- 150 grams swiss brown mushrooms, trimmed and quartered
- 1 large eschalot, chopped
- 2 cloves garlic, minced
- 1 bunch silverbeet, green part only, chopped roughly
- 25 grams cold butter, diced
- 2/3 cup (50g) finely grated parmigiano reggiano
- sea salt
- cracked black pepper
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