Grana Padano Pearl Barley Risotto Recipe - Great British Chefs

Ingredients

• 300g of pearl barley
• 300ml of white wine
• 1.5l vegetable stock, warm
• 4 onions, peeled and thinly sliced
• 4 banana shallots, finely diced
• 2 garlic bulbs
• 175g of butter
• 200g of Grana Padano, plus extra to serve
• 1/2 bunch of chives, finely chopped, plus extra to serve
• rapeseed oil
• salt
• 20 silverskin onions, peeled and left whole
• 240ml of red wine vinegar
• 200g of caster sugar
• 2 star anise
• 2g of mustard seeds
• 2g of mace
• 2g of ground ginger
• 2g of peppercorns
• 2 banana shallots, peeled
• 200ml of milk
• plain flour, seasoned with salt
• vegetable oil, for deep-frying