Issue link: https://maltatoday.uberflip.com/i/1047665
FOOD 12 | SUNDAY • 4 NOVEMBER 2018 Ingredients • 200g barley • 250ml white wine • 3 strings of fresh thyme • 1litre chicken stock • 2pc medium size onion • 3pc banana shallots • 1 bulb garlic (optional) • 200g butter • 150g grana Padano • Few chives • 200ml milk Method 1. Start off by preheating the oven to 180 deg. 2. Slice the bottom of the garlic bulb and set on a piece of baking paper. Add some olive oil/butter and a pinch of salt. 3. Wrap it up and cover it with foil. Roast for around 30-40 mins. 4. Meanwhile, clean the shallots and slice them into onion rings. Soak them in 200ml of milk and set aside. 5. Rinse the barley in cold water and shake well. Spread it on a baking tray with a touch of oil and roast for around 20 mins to release a nutty flavour. To make the risotto 6. Finely chop the onions and thyme. Cook until soft and starting to caramelise. 7. Add the roasted barley and cook until it starts to pop up, stirring constantly. 8. Add white wine and let it evaporate. 9. Add enough stock to cover the barley and continue to cook whilst stirring constantly. 10. As the grains start to swell, add the stock a ladle at a time until the barley is cooked al dente. 11. Remove from heat and allow to cool. 12. Preheat the fryer at 180 deg. To make the onion rings 13. Drain the shallots on a kitchen paper and coat them with seasoned flour. 14. Drop in hot oil for couple of minutes until nice and golden. To finish risotto plate 15. Add a touch of butter, the roasted garlic, chives and grated parmesan cheese and stir vigorously for 1 min to develop the starch. 16. The final texture should be runny and almost sit flat on a plate. 17. To garnish the plate, use the fried onion rings and freshly grated parmesan. You can use more chives and edible flowers too (optional). CHARLES GRECH Frescobaldi TENUTA PER ANO - 2015 Chianti Classico DOCG Chianti Classico Tenuta Perano is born on the hills of Gaiole in Chianti from vineyards 500 meters above sea level. The south, southwestern exposure and the amphitheatre- shaped layout magnifies the exposure to the sun and concentrates the heat from it. The combination of elevation, exposure, and the shape and slope of the vineyards offers and extraordinarily unique quality setting that results in brilliant purple wines possessed of intensely fruity aromas and a great tannic structure rife with elegance. Nose: wild blackberry, raspberry and cherry, which lead into balsamic highlights of eucalyptus and thyme accompanied by mineral touches of graphite and spicy pink pepper. Palate: the tannic structure is typical of Chianti Classico, it caresses the palate leaving it clean and fresh. The intense and persistent f inishes leaves a pleasant walnut nuance. Food affinities: Ideal with meat ragù and all red meats. The wine is especially well-suited with aged cheeses. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA maltatoday Steve Vella Head Chef at the Lord Nelson Parmesan and barley risotto