April
Medium
2 prs.
45 min.
Barley risotto with morels
- 200 g pearl barley
- 2 shallots
- 50 ml olive oil
- 500 ml clam stock
- 100 ml cream
- 50 g grated dry cheese, such as parmesan
- 75 g butter
- Salt
- Black pebber
- Lemon
- 125 g morels
- A bit of light beer and apple cider to taste
- Parsley, wild thyme, and tarragon, coarsely chopped
- Clean the pearl barley by putting it in a sieve and letting cold water run through it. Pat dry.
- Chop the shallots finely and sauté with pearl barley in olive oil in a hot frying pan.
- Once the shallots are golden brown and the barley grains are lightly toasted, add clam stock.
- Stir and let simmer until the pearl barley is al dente, about 20 minutes.
- Take the pan off the heat. Let it rest under a lid for 15 minutes.
- While the barley is resting, chop the morels and fry them in a bit of butter and oil until golden. Season with beer and apple cider.
- Stir grated cheese, butter, and cream into the barley. Season with salt, pepper, lemon zest, and lemon juice.
- Top the dish with mushrooms and herbs, and serve.
Tips
You can flavor the grainotto with a bit of brandy. The dish can also be made with other types of grain or seeds. The approach is the same, but the cooking type might be shorter or longer.
Thorsten Schmidt
Restaurant Barr
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.
