Main

Creamy Green Risotto

Barly risotto, with spring veggies, baked mushrooms and a beurre blanc sauce.

Cooking time30 minutes
Preparation time45 minutes
Servings10 portions

Low

INGREDIENTS
PREPARATION

For the Barley Risotto

barley 250 g
shallot 1
white wine dry 75 g
vegetable stock 1000 ml
Meadowland Single 150 g
salt
pepper
Flora Plant B+tter

For the Garnish

Salicornia 100 g
Codium seaweed 50 g
spinach fine leaves without stems 250 g
shallot 1
garlic 1
Flora Plant B+tter Unsalted 75 ml
mini eryngii mushroom 30 pieces

For the Gastrique

white wine dry 300 ml
white vinegar 150 ml
shallot diced 2
Estragon 20 g
black pepper (whole) 5 g

For the Beurre Blanc

For the Sweet Sour Radish

meat radish (green/red/blue) 1
sushi vinegar 100 ml

For the Chlorophyll

spinach 100 g
watercress 100 g
turnip tops 100 g
salt
pepper

To Finish/Plating

Salicornia (fine stems) 30
peas 100 g
oyster leaves 3
fine watercress 25 g
blue cornflower 2
lemon 1

For the Barley Risotto: Cut the shallot (fine brunoise), and add into a pan with Flora Plant B+tter. Slowly stir fry. Add in the barley, the Meadowland Single and season to taste. Keep aside.
For the Garnish: Finely chop the salicornia and codium seaweed. Stir fry fine-chopped shallot and garlic. Add the spinach and allow to cook. Season to taste and keep aside. Place a frying pan on a medium heat, add 50g of Flora Plant B+tter and finely chopped shallots. Bake the mushrooms for 2 minutes. Add salt by taste and then add 25g of Flora Plant B+tter.
For the Gastrique: Pour the white wine, vinegar, shallots, estragon and black pepper into a pan. Bring gently to boil and allow to reduce by 50%.
For the Beurre Blanc: Add the Meadowland Single to the gastrique, bring to boil and allow to reduce by 50%. Add the Flora Plant B+tter cubes one by one to the pan at a low temperature, keep stirring until an even sauce consistency, then season to taste.
For the Sweet Sour Radish: Cut the radish very thin with a Japanese mandoline. Put the slices in a vaccum bag with the sushi vinegar, and vaccum.
To Finish/Plating: Take the risotto and add peas, spinach, salicorinia, codium seaweed and watercress, while heating and stirring. Put 75g of risotto in to the middle of the plate. Divide the baked mini eryngii mushrooms (3 pieces per person). Pour over the foamy beurre blanc (3 tablespoons). Drip the chlorophyll into the beurre blanc. Decorate with the oyster leaves, sweet sour radish, and salicornia (fine stems). Finish off with watercress, blue cornflower petals, and grated lemon zest.
For the Chlorophyll: Blanch the ingredients for 20 seconds in boiling, salted water. Pour in ice water. Mix very fine in a blender, then pour through a sieve. Season to taste, then transfer to a garnish or squeeze bottle.