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Barley, Shiitake and Yuzu
Recipe by Elise Pulbrook
This Japanese-inspired take on the traditional Italian risotto will be a show-stopper at your next dinner party.
- Steps
- Ingredients
Ingredients
Yuzu Butter
Dashi
Shiitake
Pearl Barley Risotto
Parsley and Chive Oil
Yuzu Pangrattato
Garnish
To Taste
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Steps
- Preheat oven to 180C.
- For the Yuzu Butter, combine butter and yuzu zest in a saucepan over the lowest possible heat. Cook, without browning, for 20 minutes. Pass through a fine sieve and discard the solids. Set aside.
- For the Dashi, bring water to just below simmering point. Add kombu and bonito flakes, ensuring liquid stays below 85C, and cook for 15 minutes. Remove from the heat and strain through a fine sieve into a large saucepan. Cover and set aside.
- For the Shiitake, dress mushrooms with Yuzu Butter, olive oil and salt. Spread out onto a tray and bake for 15-16 minutes. Remove from the oven and dress with fresh yuzu juice. Set aside.
- To make the Pearl Barley Risotto, bring the Dashi to a simmer. Add barley and simmer until tender, approximately 30 minutes.
- In the meantime, place half of the yuzu butter into a deep frypan. Add leek and sauté until soft. Remove from the heat.
- Drain the barley (reserve dashi) and stir remaining yuzu butter through barley while hot. Return pan of leeks to the heat and add barley. Add additional dashi and cold butter and stir through to make a sauce. Remove from the heat, add yuzu juice and sprinkle with pecorino. Stir through and add additional cold butter and dashi if needed. Season to taste. cover and remove from the heat.
- For the Parsley and Chive Oil, combine ingredients in the jug of a Thermomix and blend at 40C on speed 5 for 5 minutes. Pass through a damp muslin cloth into a chilled bowl set over a bowl of ice. Pour oil into a dripper bottle to serve.
- For the Yuzu Pangrattato, process bread into a fine crumb then pour onto an oven tray. Process nori to a fine crumb and pour over breadcrumbs. Mix in sesame seeds, minced garlic, yuzu zest and olive oil. Ensure all ingredients are massaged well together then bake in the oven until deep amber in colour, about 10 minutes.
- To serve, place barley risotto in the centre of each serving bowl. Top with shiitake, micro sorrel and a sprinkling of pangrattato. Drizzle herb oil around the edge of the mound of risotto.
