Saffron barley risotto

Name: Saffron barley risotto
Yield: 4
Ingredients: 2 tbs ghee; 2 eschalots, finely chopped; 1 garlic clove, finely chopped; 1 tsp ground cumin; 350g small Swiss brown mushrooms, trimmed; 2 tbs unsalted butter; 2 cups (400g) pearl barley; 1 pinch saffron; 1/2 cup (125ml) white wine; 1.2L hot vegetable stock; 2/3 cup (50g) finely grated parmesan, plus extra to serve; 1/4 cup (55g) caster sugar; 1/2 cup (125ml) white wine vinegar; 5 tarragon sprigs; 2 bay leaves; 1 large red onion, sliced into rings

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by Sashi Cheliah

Jun 26, 2019

On a trip to India, MasterChef winner Sashi Cheliah discovers the beauty of barley and, back home, showcases it in his version of a classic Italian dish.

2 tbs ghee
2 eschalots, finely chopped
1 garlic clove, finely chopped
1 tsp ground cumin
350g small Swiss brown mushrooms, trimmed
2 tbs unsalted butter
2 cups (400g) pearl barley
1 pinch saffron
1/2 cup (125ml) white wine
1.2L hot vegetable stock
2/3 cup (50g) finely grated parmesan, plus extra to serve

Pickled red onion

1/4 cup (55g) caster sugar
1/2 cup (125ml) white wine vinegar
5 tarragon sprigs
2 bay leaves
1 large red onion, sliced into rings

Method

1.

For the pickled onion, place sugar, vinegar, tarragon, bay leaves and 2/3 cup (165ml) water in a small saucepan. Bring to the boil over high heat, stirring until sugar dissolves. Place onion rings in a heatproof bowl and pour over pickling liquid. Stand at room temperature to cool completely.
2.

Heat a large, deep, heavy-based saucepan over high heat. Add ghee and heat for 30 seconds or until melted. Add eschalot and cook, stirring, for 4-5 minutes or until softened. Stir in garlic, cumin and mushroom. Cook for 4-5 minutes or until mushroom is softened. Stir in butter, barley and saffron, season to taste and cook, stirring, for 3-4 minutes or until barley is coated in oil. Stir in wine and cook until absorbed by barley. Reduce heat to medium-low and add stock, 1 ladleful at a time, stirring gently until the barley is cooked (about 1 hour 40 minutes). Remove from heat, stir through parmesan and season to taste. Transfer to bowls, top with pickled onion and sprinkle with extra parmesan to serve.