Scottish Pearl Barley Risotto with Mushrooms and Lamb Meatballs
Main Dishes | European cuisine
⏳ Time
45 minutes + 1 day
🥕 Ingredients
20
🍽️ Servings
5
Description
A twist on the traditional Scottish barley soup, Scotch Broth, crafted by Chef John Smith, delights with familiar flavors. The close harmony of mushrooms and pearl barley is beloved by anyone who enjoys pickled soup. The aroma of porcini mushrooms softens the distinctive essence of the lamb meatballs. Served with a creamy sauce and coriander, the garnish of dried apricots and prunes, along with a glaze of oyster sauce, adds a restaurant elegance to what is originally a rustic dish.
Ingredients
- Pearl barley - 5.3 oz
- Onion - 2.8 oz
- Carrot - 2.8 oz
- Porcini Mushrooms - 1.8 oz
- Sugar - 0.5 oz
- Water - 7 fl oz
- Butter - 1.1 oz
- Oyster Mushrooms - 1 fl oz
- Veal Tenderloin - 4.6 oz
- Lamb - 10.6 oz
- Ground coriander - 0.1 oz
- Vegetable Oil - 1 fl oz
- Fatback - 1 piece
- Chicken Broth - 2 fl oz
- Cream 22% - 5 fl oz
- Dried Apricots - 0.5 oz
- Prunes - 0.5 oz
- Chervil - to taste
- Scallions - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare the pearl barley. Soak for 1 day.
Step 2
Then drain the water, add fresh water to the grains, lightly salt, and cook over low heat for about 45 minutes, until cooked through.
Step 3
Dice the onion into small cubes and chop the carrot in the same way. Slice the white mushrooms.
Step 4
In a saucepan, sauté the onions and carrots in vegetable oil, then add the mushrooms and simmer with sugar (10 g) and salt until cooked through. Gradually add water to prevent sticking.
Step 5
Add the mushroom sauté to the pearl barley along with the butter and oyster sauce (10 g).
Step 6
Stir.
Step 7
Prepare the meatballs. Grind the pork tenderloin and lamb using a meat grinder.
Step 8
Add coriander to the minced meat and season with salt.
Step 9
Mix the ground meat and shape it into meatballs, each weighing 60 grams.
Step 10
Wrap each meatball in bacon and let them rest in the refrigerator for 30 minutes.
Step 11
Sauté the meatballs in vegetable oil.
Step 12
Add the broth and a little sugar (just for caramelization, 0.5 tsp).
Step 13
Add oyster sauce (15 g) and gently stir to coat the meatballs in the oyster glaze.
Step 14
Cook the meatballs in a preheated oven at 356°F for 4–5 minutes.
Step 15
Heat the pearl barley separately with the cream, then place it in a serving dish and top with the meatballs.
Step 16
Garnish with julienned dried apricots, prunes, chervil, and green onions.
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