Pearl Barley & Chanterelle Risotto

Heat the nage in a deep pot over a medium heat on the stove.

In a large pot sauté off the onions, garlic, mushrooms and bayleaf with a little light olive oil.

Once the onion is translucent add the barley, cooking out for several minutes prior to adding the wine, and de-glace.

Add a third of the stock, together with the lemon zest, stir gently until the stock has been absorbed, then repeat the process another two times.

Once the barley is al dente, add the peas, then the cheese, and mix through thoroughly.

Adjust the seasoning as required, I like to add some chopped parsley at this point, but the choice is yours.