Cep Risotto with Green Peas and Puffed Oats

Method

1. In one pan heat the vegetable stock for later use. In another pan saute the onions until they are soft, add the garlic and sauté for a few more minutes. Then add the mushrooms and rice and cook until rice becomes translucent. Add the wine and let simmer for a couple of minutes. Then add 2 dl of the stock and let simmer over a low heat until it is soaked into the rice. Repeat this with the rest of the stock, adding 1-2 dl at a time, check that the rice is cooked but still has a bit of bite. This should take 10- 15 minutes.
2. Just before serving add the lemon juice, sugar peas, cocoa cream, grated parmesan, parsley, basil and black pepper to the risotto. Add salt if necessary. Serve immediately.
3. Boil the barley until cooked and rinse with water. Then put them in oven at 60 degrees to dry out. In a pan, heat a generous amount of oil to about 200 degrees and deep fry the barley in small batches. Drain the barley on paper towels and add salt.

Allergens