Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mushrooms
Barley risotto
Meat
How it's done
Mushrooms
Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 4 mins. per batch. Remove, season the mushrooms with salt, set aside.
Barley risotto
Heat the oil in a pan. Add the shallots, sauté for approx. 2 mins. Add the pearl barley, sauté for approx. 1 min. while stirring. Pour in the wine and reduce almost completely. Gradually add the water, stirring frequently, so that the pearl barley is always just covered with liquid. Add the stock cube, simmer for approx. 25 mins. Return the reserved mushrooms to the pan, mix, simmer for approx. 5 mins. until the pearl barley is al dente. Add the pear and butter, mix, season.
Meat
Heat the oil in the same pan. Season the meat, fry in batches for approx. 1 min. on each side. Remove, cover and set aside. Plate up the meat with the barley risotto and soft goats' cheese.
| Tip: | Instead of pear, you can use the same quantity of quince. |
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