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