for 4 people

Barley risotto

1 tbsp	olive oil
2	shallots, finely chopped
250 g	hulled pearl barley
1 dl	white wine
1 tsp	salt
9 dl	water, hot
300 g	chestnuts in caramel sauce, drained (approx. 215 g)
1	organic lemon, use grated zest only
300 g	fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)

Cured ham and sage

	oil for frying
90 g	cured ham in slices
1 pinch	salt

To serve

a little

pepper

How it's done

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, season with salt. Gradually add the water, stirring frequently, so that the pearl barley is always just covered with liquid. Simmer for approx. 30 mins. until the pearl barley is al dente. Set aside 2 tbsp of chestnuts, coarsely chop the remainder of the chestnuts, add along with the lemon zest and cheese, mix.

Cured ham and sage

Without using oil, fry the cured ham in batches in a frying pan until crispy. Remove and set aside. Reduce the heat, add a dash of oil to the same pan, add the sage, fry for approx. 3 mins. until crispy.

To serve

Plate up the barley risotto, top with the cured ham and sage and with the reserved chestnuts, season.

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