Grana Padano and pickled onion barley risotto
by Josh Eggleton
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Ingredients
Cereals, Grains & Pasta
300g of pearl barley
Beverages
300ml of white wine
Store Cupboard
1.5l vegetable stock, warm
salt
200g of caster sugar
2g of mace
plain flour, seasoned with salt
Fruit & Vegetables
4 onions, peeled and thinly sliced
4 banana shallots, finely diced
2 garlic bulbs
20 silverskin onions, peeled and left whole
2 banana shallots, peeled
Dairy
175g of butter
200ml of milk
Cheese
200g of Grana Padano, plus extra to serve
Salad & Fresh Herbs
1/2 bunch of chives, finely chopped, plus extra to serve
Oils & Vinegars
rapeseed oil
240ml of red wine vinegar
vegetable oil, for deep-frying
Spices & Dried Herbs
2 star anise
2g of mustard seeds
2g of ground ginger
2g of peppercorns