Black barley and potato risotto

  • Brown chicken stock
  • Wattleseed butter
  • Chestnut
  • Lions mane mushroom
  • Chestnut foam
  • Truffle
  • Parmesan
  • Chives



Step 1

Black barley

100g Black barley



Rinse and soak barley overnight in water.

Drain, rinse and place in to a pan with 4 times the amount of barley with water.

Bring to a boil and simmer until tender, approx. 1.5 hours.

Once cooked, season water with salt and allow to cool then strain, discard cooking liquid.


Step 2

Confit shallot

50g Vegetable oil

50g Butter

50g Shallot, brunoise



Sweat shallot until very soft.


Step 3

Brunoise potato

100g Royal blue potato



Peel, slice on mandoline and dice in to water.


Roasted chicken stock

Chicken stock

8L Water

4kg Chicken bones, roasted



Place chicken bones and water in a stock pot, bring to a boil, lower heat and simmer for 6 hours, skimming fat and scum regularly.

Once finished strain through a fine chinois, discard bones and reserve.


Wattleseed butter

5g Wattleseed

200g Butter



Toast wattleseed in a dry pan.

Allow to cool.

Combine butter and toasted wattleseed in a bowl and wrap.

Place over a double boiler and simmer for 2 hours.

Strain through a fine chinois and discard solids.






Score chestnuts.

Soak in water for 30 minutes.


Roast at 180°C for 15 minutes.

Peel while hot.


Lions mane mushroom

Lions mane mushroom

Olive oil




Dice mushroom in to a 15mm dice and reserve.


Chestnut foam

25g Grapeseed oil

100g Butter

4ea Shallot, minced

4ea Garlic, germ removed and minced

250g Chestnuts, outer layer removed and roasted

2L Milk

100g Grana padano, microplaned

Tt Salt




Heat grapeseed and butter in a wide pan.

Once butter is melted sweat shallot and garlic until soft.

Add milk and bring to a boil.

Add chestnuts and grana padano and infuse for 1 hour covered.

Pulse with bamix.

Strain through a fine chinois.

Season with salt.



Place barley, shallot, potato and enough stock to cover and bring to a boil, lower to a simmer.

Meanwhile saute lions mane mushroom and chestnut in butter until well roasted.

Once the risotto mix has reduced, season with wattleseed butter, parmesan and salt and mix well.

Place in the center of a warm plate, garnish with pan roasted lions mane and chestnut, add finely sliced chives.

Use a stick blender to froth the warm foam, if you do not have a stick blender, bring the mixture to a boil and blend on high speed in blender then allow to rest for 1 minute to stabilise foam.

Add foam to risotto and finish with finely sliced truffle.