mushroom barley risotto, roast tomatoes, buffalo mozzarella

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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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