Vulcan, AB Hulled Barley Risotto

hulled barley risotto

Created by Chef Phil Tees
1888 Restaurant
Fairmont Banff Springs Hotel (Banff)


80 g hulled barley
1 Litre vegetable stock
1 medium shallot
1 glass white wine
½ cup butter
40 g Fairwinds Farm aged goat gouda
100 g Gruger Family Fungi mushrooms
3 cloves garlic
Cold pressed canola oil
Salt and pepper


  1. Start off by slicing the shallot and garlic finely.
  2. Roast the barley in canola oil in a medium sautéing pan until it begins to smell nutty and the grains take on a slightly darker colour.
  3. Add the shallots, garlic and continue sautéing for a few minutes. Add the wine and stir the barley until the pan is almost dry and wine has been absorbed by the barley.
  4. Add in the vegetable stock, one ladle at a time stirring occasionally until the grains are 90% cooked.
  5. In a separate pan, heat some canola oil and salt on medium-high heat and add your mushrooms. Letting them brown and cook without touching for a few minutes. Start tossing the mushrooms and adjusting the seasoning. Reserve for plating.
  6. To serve, add the gouda and butter to the barley a little bit at a time, stirring frequently as to emulsion the cheese and fat into the mixture.
  7. Add the mushrooms to the pan, adjust seasoning and add some liquid if needed. You want the final result to be creamy, not stringy!