Creamy pearl barley risotto with truffle burrata

Name: Creamy pearl barley risotto with truffle burrata
Ingredients: 300 g pearl barley; 6 Stock; 0.5 units.items white onion; 1 Butter; 150 units.centiliter Cream; 200 g stracciatella cheese cream; 2 units.items truffle burrata balls; 2 units.items roasted garlic cloves

Preparing the barley as risotto gives a delicious, full flavor. The Burrata is generously filled with cream and truffles. Recipe for 6 people.

Ingredients

300gpearl barley

6Stock

0.5units.itemswhite onion

1Butter

150units.centiliterCream

200gstracciatella cheese cream

2units.itemstruffle burrata balls

2units.itemsroasted garlic cloves

Preparation

Finely chop the onion and chop the roasted garlic very finely.
Melt the butter over low heat (do not brown) and add the onion and garlic.
Sweat gently, but do not fry (no color).
Add the pearl barley and heat briefly.
Add 4 dl of the stock and 100 cl of the cream.
Let the mixture cook gently.
When the stock and cream have been absorbed by the pearl barley, add another 1 dl of stock and the remaining cream (50 cl). Continue cooking.
Once this is also absorbed, add the remaining stock (1 dl) for the final cooking process. This all takes about 25 minutes.
Stir the stracciatella through the warm pearl barley.
Divide the pearl barley over the plates and then distribute the burrata over it.
Grind a little freshly ground black pepper over the dish and serve.