Mushroom barley risotto with southern fried chicken tender

Creamy barley “risotto” enriched with forest mushrooms, mascarpone, and fresh parsley, served with crispy Southern Fried chicken tender slices on top. A rustic yet elegant dish full of deep flavors and satisfying textures.

2 servings

ingredients:

Barley risotto

  • 150 g pearl barley
  • 200 g forest mushrooms (e.g., porcini, bay boletes, or champignons)
  • 2 garlic cloves
  • 1 small onion
  • 2 tbsp olive oil
  • 50 ml white wine (optional)
  • 500 ml vegetable or chicken stock
  • 80 g mascarpone
  • a handful of fresh parsley
  • salt and pepper to taste

Chicken tender

  • 1 Chef Patrick’s Southern Fried chicken tender

extras:

  • 1 tbsp olive oil
  • salt, pepper, smoked paprika to taste

preparation:

Chicken Tender

  • Deep-fry at 180°C (355°F) for 3–4 minutes until golden and crispy.
  • Transfer to a plate and let rest for a few minutes before slicing.

Barley risotto

  • In a pan, sauté onion and garlic in olive oil until translucent.
  • Add chopped mushrooms and cook for about 5 minutes, until softened and the liquid evaporates.
  • Stir in the barley, mix well, and toast for 1 minute.
  • Pour in the white wine (if using) and let it evaporate.
  • Gradually add the stock, one ladle at a time, stirring every few minutes. Cook for about 25 minutes until the barley is tender but still slightly firm.
  • Once the stock is absorbed, stir in mascarpone and parsley. Season with salt and pepper.

Serving

  • Spoon the mushroom barley risotto onto plates.
  • Arrange sliced chicken tender on top.
  • Garnish with extra parsley.

Decoration

  • Sprinkle with grated Parmesan or drizzle with truffle oil for an elegant finishing touch.

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