Barley Risotto with Roasted Chicken Breast

For the Barley Risotto with Roasted Chicken Breast, finely chop the onion in the multi-shredder and clamp the Professional Pastry Hook.

Add the oil to the Cooking Chef bowl, set the temperature to 110 °C, select cooking stirring interval level 1 and sweat the onion for about 10 minutes until it is translucent.

Add the barley and sweat it briefly, then deglaze with white wine, reduce the temperature to 100 °C and continue to reduce for 7 to 10 minutes. Gradually pour in soup or stock.

Select cooking stirring interval level 2 and cook risotto for approx. 30 to 40 minutes, season to taste and check the amount of liquid frequently during this time.

Before serving, stir in cold butter flakes and Parmesan cheese. Stir in cooked or glazed vegetables (asparagus, zucchini, carrots, fennel, squash, kohlrabi, etc.).

Season chicken breasts with salt and pepper as needed and fry in hot oil on all sides in a skillet.

Cook in preheated oven at about 145 °C to 155 °C for about 15 to 20 minutes, depending on thickness and desired degree of doneness. In the meantime, boil down roast residue with some stock and whipped cream until creamy.

Place metal hoops on plates, fill with barley risotto, remove hoops, cut chicken breasts into thin slices, arrange on top and baste with juices.

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