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
Salt
Pepper
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.