This Canadian twist on an Italian classic is comfort food at it's most gourmet. Topped with micro greens and drizzled with a garlic, parley & olive oil emulsion, this dish is sure to impress!

Canadian Barley Risotto

2 litres 8 1/2 cups vegetable stock
454 g 2 cups dry organic barley
to taste   salt, course
240 g 1 cup shimeji (oyster) mushrooms
30 g 2 tbsp extra virgin olive oil
450 ml 2 cups 33% heavy cream
7 g 1 1/2 tsp pepper, ground
120 g 1/2 cup Parmesan cheese, grated

Garlic, Parsley & Olive Oil Emulsion

2   garlic cloves, peeled
90 ml 1/3 cup extra virgin olive oil
to taste   sea salt,fine
30 ml 2 tbsp lemon juice
60 g 1/4 cup fresh parsley, trimmed

 

Canadian Barley Risotto
Bring the stock to a boil in a large pot, add in barley and season with salt. Simmer on low to medium heat for 2 hours or until the barley has become soft. Add water during the cooking process if the liquid evaporates too quickly.

Strain the barley using a colander. Discard the cooking liquid, then put the cooked barley back in the pot and set aside.

Wash and trim the mushrooms, then saute them in olive oil and season. Cook mushrooms for about 5 mintues, then transfer them to the pot containing the barley. Add the cream and simmer the barley at a very low heat until the mixture has become thick and creamy. Remove from the heat and add Parmesan. Check seasoning and serve immediately.

Garlic, Parsley & Olive Oil Emulsion
Place all the ingredients in a high-speed blender. Blend on a high speed until very smooth. Refridgerate.

Plating
Spoon the risotto in the centre of a soup plate. Drizzle some garlic, parsley & olive oil emulsion on top and finish with shaved Parmesan. Garnish with seasoned micro greens.