Fichtner's Pearl Barley "Risotto"

Fichtner’s Pearl Barley “Risotto”

From Chef Marek Fichtner

Ingredients for 2 servings:

6 oz Barley large

2 tsp Beetroot juice

1.5 oz Gervais goat cheese

1 oz Butter

2 oz White wine

2 tsp Olive oil

2 oz Pecorino cheese



1.5 oz Arugula


Preparation time 40 min.


Preparation method:

Boil barley in salted water, strain, lightly fry in butter, pour white wine and beetroot juice and cook until there is almost no liquid in a pot. Salt and pepper to taste. Serve in a soup bowl, topped with goat cheese and decorated with shavings of pecorino cheese, olive oil and a sprig of arugula.

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