MUSHROOM BARLEY RISOTTO WITH FRIED SAGE
30 ml butter
30 ml olive oil
2 sticks celery, finely chopped
2 baby leeks, thinly sliced
200 g DENNY Exotic Mushrooms - reserve the Shimeji mushrooms and chop/slice the rest finely
250 ml barley
160 ml white wine
750 ml chicken stock
250 ml boiling water
45 ml butter
A few sage leaves
Cream cheese (optional)
Heat the butter and oil together. Add the celery, leeks and chopped mushrooms. Fry until soft and golden. Add the barley and stir to coat with butter and oil. Add the white wine and simmer until absorbed. Add the stock little by little and stir after each addition. Cook until the barley is soft. Add more boiling water to the mixture if it cooks dry before the barley is soft.
Heat the butter and fry the Shimeji mushroom and sage until golden and the sage crispy.
Serve on top of the barley. Top with Parmesan shavings and a generous spoon of cream cheese.