Pearl Barley Risotto
with caramelised radicchio, Edamame & fermented apricots

Ingredients for 10 Persons

• 500 g Pearl barley
• 300 g Shallots, diced
• 5 g Garlic, finely diced
• 300 ml White wine
• 1500 ml Vegetable stock
• 500 ml frischli Organic Oat Creme Cuisine
• 50 g Umeboshi (Japanese plums)
• 150 g Apricots
• 250 g Radicchio
• 100 g Cane sugar
• 300 g Alsan
• 400 g Edamame, peeled
• 150 g Soft cheese (vegan gastro)
• Sea salt, white pepper, lemon

Preparation

1. Soak the pearl barley in water over night and sieve.
2. Bring the vegetable stock to a boil in a separate pot and keep hot. Heat 100 g Alsan in a large pot and sauté the shallots and garlic. Add the pearl barley and sauté as well. Deglaze with white wine and allow to boil down. Add the vegetable stock a ladleful at a time and allow to simmer while stirring continuously.
3. Dice or slice the umeboshi and apricots. Remove the radicchio leaves from the stem, wash and gently dry. Heat 50 g Alsan in a pan and caramelise the cane sugar. Toss the radicchio leaves briefly in the caramelised sugar and let them cool on metal sheets. Season with sea salt, pepper and lemon zest.
4. After approx. 15 minutes, add the frischli Organic Oat Creme Cuisine to the risotto and cook the pearl barley until al dente. Shortly before the risotto is ready, fold-in the umeboshi and apricots and stir-in the soft cheese as well as 100 g cold Alsan. Bring the risotto to taste with salt, pepper and lemon juice. Sauté the edamame in 50 g Alsan with sea salt. Add the radicchio at the end and warm-up briefly in the sauteuse. Arrange the pearl barley risotto and decorate with some radicchio and edamame.