We have some absolutely gorgeous buffalo mozzarella in our fridge this week. The mozzarella comes from a local buffalo farm that we were lucky enough to visit recently. I was amazed at how social the buffalo were, congregating near us to say hello, and how graceful their gait.
This meal was born from a desire to showcase this lovely cheese without relying on my default dish of eggplant parmigiana. Pearl barley has a slight chewiness when cooked and is a delicious alternative to arborio rice. I encourage you to experiment with other additions to this risotto. Chorizo and tomato or bacon and pumpkin would be fantastic substitutions for the mushrooms.
mushroom barley risotto
- splash of olive oil, knob of butter
- 6 cloves garlic, diced
- 6 sprigs of thyme, leaves of
- 1 onion, diced
- 2 doz button mushrooms, sliced
- 1.5 litres stock of your choice (I used cold chicken stock)
- 2c pearl barley
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