Mushroom Barley “Risotto” with Truffle Cheese, Herb and Microgreen Salad » Gordon Ramsay.com

Ingredients

• 8 ounces mushrooms, cleaned and roughly chopped
• 1 carrot, roughly chopped
• 1 yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 1 ounce dried mushrooms such as porcini
• Kosher salt
• Olive oil
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 leek, white and light green parts thinly sliced into half moons, rinsed to remove any grit
• 1 pound mushrooms such as shiitake, stems removed and ends trimmed, thinly sliced
• 2 sprigs thyme
• 1 cup pearl barley
• ½ cup white wine
• 2 ounces truffle cheese such as boschetto al tartufo or or truffle Taleggio, cut into small cubes or grated
• Zest of 1 lemon
• ¼ cup parsley leaves, torn
• ½ cup microgreens
• Good quality extra virgin olive oil
• Zest and juice of 1 lemon