John Myers
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Barley-mushroom-tomato Risotto with Delicate Crispy Schnitzel
The perfect barley-mushroom-tomato risotto with delicate crispy schnitzel recipe with a picture and simple step-by-step instructions.
Barley risotto:
- 1 Onion
- 1 Clove of garlic
- 50 g Butter
- 200 g Tomatoes
- 250 g Mushrooms brown
- 250 g Barley pearl barley
- 300 ml Riesling
- 250 ml Vegetable broth
- 1 tsp Garlic pepper from my KB
- 1 tsp Seasoned salt from my KB
- 1 tsp Freshly grated nutmeg
- 1 tsp Tellicherry pepper
- 50 g Freshly grated Parmesan
- Fresh parsley
Crispy schnitzel:
- 8 thin schnitzel Pork loin
- 2 Eggs
- 3 tbsp Spelled flour
- 100 g Panko flour
- 1 tsp Seasoned salt from my KB
- Rapeseed oil
- Freshly grated Parmesan
Barley risotto:
- Peel the onion and garlic, chop finely. Wash the tomatoes, remove the stalk and dice. Clean and dice the mushrooms. Heat the butter in a saucepan and fry the onions and garlic until translucent. Then add cubed mushrooms and fry for 5 minutes. Then add pearl barley and fry again for 5 minutes, then add diced tomatoes and (yes) 🙂 continue to fry for 5 minutes!
- Then douse the white wine and simmer a little! Then fill up again and again with vegetable stock and stir. This takes about 40 minutes!
Schnitzel:
Preheat the oven to 50 degrees!
- Bake the schnitzel little by little in hot rapeseed oil until golden brown and keep warm in the oven on kitchen paper!
Barley risotto:
- Now refine the risotto with Parmesan, vinegar and sugar and finally fold in the parsley. Possibly pepper again!
- Serve everything and sprinkle with Parmesan again!
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