Top Chef Masters, Season 1, Episode 6, Quickfire Challenge

Multi-Grain Risotto

• 2 tablespoons extra virgin olive oil
• 1 carrot peeled, coarsely chopped
• 1 leek, white only, coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 cups barley
• 1 cup par cooked multi grain (consult Whole Foods)
• 2 cups tomato soup
• 2 cups water

Crispy Rice Salad

• 4 cups grapeseed oil
• 3 cups of Parboiled Multi-Grain (this Parboiled mixture contains different rices)
• 1/4 cup basil, chopped
• 1/2 cup chives, chopped
• 1 tomato, chopped
• Salt and pepper to taste
• 2 tablespoons sherry
• 3 tablespoons extra virgin olive oil

Multi-Grain Risotto

In a pressure cooker over medium head, add olive oil, then add carrots, leeks, celery and cook till soft. Add barley and multi grain. Add tomato soup and water, and cook five minutes under pressure, following manufacture directions of pressure cooker. After cooking carefully remove top as advised by manufacture of pressure cooker. Reserve.

Crispy Rice Salad

Heat grapeseed oil at 350 degrees F in deep sauté pan, begin frying parboiled Multi Grain. As grains become swell and crispy, remove with fine mesh spoon, drain on paper towels. In a bowl, add chopped basil, chives, tomatoes, salt and pepper, sherry, oil, crispy rice. Toss, reserve for risotto.

TO PLATE

Plate the risotto and place the crispy grain salad.