Kaszotto (Barley risotto)
Ingredients
- 1 cup Barley
- 375 g Turkey Breast Stake
- 4 cups Chicken Stock or Vegetable
- 300 g Mushrooms of your choice
- 1 Medium Onion
- 2 Garlic Cloves
- 1 cup Parmesan
- 2 tbs Thick Heavy Cream
- 1 tsp Thyme
- Salt & Pepper
Instructions
- Start by cutting the meat into bite size pieces and season with salt and pepper. Cook on deep pan with 1 tbs of oil until golden brown on both sides. Halfway through add onion, garlic and thyme
- Toss in mushrooms cut into big chunks. I usually cut them into quarters
- Cook for another 5 min max on a medium heat. Once mushrooms are cooked half way through, add barley and mix it in with everything. Let it fry for 3 min, keep mixing. Pour in 2 cups of hot stock and cover with lid. Cook for 10 min on high heat mixing from time to time. You want the stock to be boiling.
- After 10 min add 2 cups of stock and cover for another 10 min or until barley is soft
- Add parmesan and heavy cream. Mix it together and season with salt and pepper to taste