Walter Dee, chef at the Saadiyat Rotana’s new Turtle Bay restaurant, guides us through plating up his signature barley risotto stuffed portobello.
Ingredients:
2 medium Portobello mushrooms
2 onions chopped
1 clove garlic chopped
130g barley
10ml olive oil
1 teaspoon salt
1/2 tsp black pepper
5g oven-baked diced pumpkin
80g pumpkin puree
15g taleggio cheese
5g shimeji mushroom
20g butter
2g chopped parsley
15g grated parmesan
3g herb oil
10g spinach
15g herbed butter
10ml vegetable stock
Method:
Roasted portobello
▶ Clean the back side of the Portobello mushrooms
▶ Season with salt, black pepper and olive oil
▶ Put the herb butter at the centre of the mushroom
▶ Let the mushroom cook in a 195°C oven for 7 minutes
▶ Remove from oven, prepare to stuff
Barley
▶ In a large pot combine water, thyme and salt and bring to the boil
▶ Cook the barley in the boiling water and wait until it is al dente. When ready, strain and let cool
Risotto
▶ Heat pan with olive oil and saute chopped onion and garlic until brown
▶ Add the diced portobello and shimeji mushrooms, saute until soft, then add the barley and pumpkin puree with the vegetable stock
▶ Finally add the cooked pumpkin, spinach, butter, taleggio and parmesan cheeses, and season with parsley
