Add Comment»
Report abuse»
Print»
|
|
|
|
|
 |
Recipe Created by: Guest
Created On: 20 Dec 2008
|
|
|
What is Barley Risotto Crumble?
|
|
|
|
|
Ingredients
|
INFUSED WATER
1 qt / 950mL water
2-1/4 tsp / 6.75g crushed garlic
4 sprigs thyme
4 shallots, chopped
2 bay leaves
1tsp / 5mL ground black pepper
½ tsp / 2.5mL kosher salt
4 fl oz / 120mL sherry vinegar
1 oz / 28g butter
2 fl oz / 60mL olive oil
1 lb / 450g sliced wild mushrooms
12 shallots, sliced
1 oz / 30g sliced garlic
3-1/2 fl oz / 105mL dry white wine
14 oz / 400g peari barley
2 oz / 60g grated Parmesan
2 lb / 910g asparagus, blanched and chopped
½ tsp / 2.5mL kosher salt
½ tsp / 2.5mL ground black pepper
30(11 X 15-in / 27.5 X 37.5-cm) phyllo sheets |
|
Directions
|
1. Combine the infused water ingredients in a medium saucepan and simmer for 15 minutes. Strain and reserve warm.
2. Heat ½ oz / 14g the butter and 1 fl oz / 30mL of the oil in a large skillet. Add the mushrooms and sauté until golden brown. Remove from the heat and reserve.
3. Heat the remaining butter in a large saucepan. Add the shallots and garlic and sauté until lightly browned. Deglaze the pan with the wine and reduce until dry. Add the mushroom mixture and barley to the shallots and garlic. Toss the heat and fully incorporate the ingredients.
4. Stirring constantly over medium to low heat, add the hot infused water in 3 additions, making sure the barley has absorbed each addition of water before the next is added. Remove the barley mixture from the heat and stir in the Parmesan, asparagus, salt, and pepper.
5. Cut the phyllo sheets in half. Use the remaining oil to very lightly brush each sheet. Stack 4 pieces of phyllo and place 7 oz / 200g barley mixture in the center of the phyllo. Pull the sheets up and around the barley, leaving the edges loose so they look crumpled.
6. For each portion: Arrange the crumbles on a baking sheet lined with parchment paper. Bake in a 350*F / 175*C oven until golden brown, about 15 minutes. |
This Recipe is Rated: 0.0/5 (0 votes cast)
|
|
