Barley Risotto with Lamb Meatballs and Seasonal Mushrooms
Main Dishes | European cuisine
⏳ Time
1 hour 1 day
🥕 Ingredients
19
🍽️ Servings
3
Description
A recipe from Chef John Smith at The Neighborhood Bistro.
Ingredients
- Pearl barley - 5.3 oz
- Water - 23 fl oz
- Onion - 2.8 oz
- Carrot - 2.8 oz
- Porcini Mushrooms - 1.8 oz
- Vegetable Oil - 0 fl oz
- Sugar - 0.4 oz
- Salt - 0.2 oz
- Butter - 1.1 oz
- Oyster Mushrooms - 0 fl oz
- Lamb stomach - 5.3 oz
- Veal Tenderloin - 2.8 oz
- Rack of Lamb - 7.1 oz
- Ground coriander - 0.1 oz
- Lamb Fat Netting - 2.5 oz
- Dried Apricots - to taste
- Prunes - to taste
- Chervil - to taste
- Scallions - to taste
Step by Step guide
Step 1
Soak pearl barley in water for 24 hours, then simmer in lightly salted water for about 45 minutes, or until tender.
Step 10
Transfer the barley to a deep serving dish.
Step 11
Place the meatballs on top.
Step 12
Garnish with dried apricots, prunes, chervil, and green onion tops to taste.
Step 2
Prepare the filling for the meatballs: pass the kidneys, tenderloin, and lamb meat through a meat grinder. Add 2 grams of salt and coriander.
Step 3
Shape the minced meat into patties weighing 60 grams each, wrap each one in fatback, and refrigerate for half an hour.
Step 4
Sauté the finely chopped onion and carrot over low heat.
Step 5
Add the white mushrooms to the onions and carrots.
Step 6
Add the sugar and the remaining salt to the mixture.
Step 7
Gradually add water to the mushrooms as they reduce in volume.
Step 8
Add the sautéed mixture to the cooked pearl barley, then stir in the butter and oyster sauce.
Step 9
Sear the meatballs in vegetable oil until cooked through.
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