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BARLEY & WILD MUSHROOM RISOTTO - CAROLYNN SPENCE
EXECUTIVE CHEF AT CHATEAU MARMONT COOKS A HOUSE SPECIALTY
Ingredients
1 cup steamed barley
1/4 cup roasted wild mushrooms
1/2 cup mushroom stock
2 tablespoons parmesean cheese
1 tablespoon chopped parsley
2 tablespoons butter
small pinch chili flakes
Salt and pepper to taste
Fried parsley to garnish
Directions
Get a medium sized sauce pan hot over medium high heat, add a little mushroom stock, then add the barley and mushrooms stirring constantly
Add the parsley, butter, 1 tablespoon of parmesean and chili flakes continuing stirring
Serve in a bowl topped with remaining parmesan and fried parsley
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