Foodies Blog

Oyster orzotto

Ingredients – Serves 4–6

Almond soup

  • 100 g blanched almonds
  • 2 garlic cloves
  • 40 ml olive oil
  • 340 ml water
  • 18 ml white wine vinegar
  • 2 g salt

Artichoke cream

  • 500 g peeled chopped Jerusalem artichoke
  • ½ white onion
  • 2 garlic cloves
  • 260 ml whole milk
  • 25 ml cream
  • 10 g butter

Pearl barley risotto

  • 4 shallots
  • 250 g pearl barley
  • 700 ml veg stock
  • 150 ml white wine
  • ½ tsp lemon thyme
  • Olive oil for cooking
  • Potato crisps
  • 1 large potato
  • vegetable oil (for frying)

To serve

  • 6 King Oyster Mushroom
  • 10 ml Olive oil
  • 15 g butter


1. For the soup, blitz almonds in blender to form a smooth paste. Add the garlic, olive oil and half the water. Add the rest of the water in a slow stream until the mixture is smooth with the consistency of cream. Add vinegar and seasoning.

2. For the artichoke cream, melt butter in pan on low heat. Add onion, cook for 5 minutes. Add artichoke cook for 3 minutes. Add liquid and garlic cook till soft. Blend in mixer till smooth taste and season. Pass sauce through fine sieve.

3. For the pearl barley risotto, Cook shallots with olive oil till soft. Add barley, thyme and cook for 2 minutes. Add white wine and cook till liquid is reduced. Add stock cook all till 90 percent of the liquid is absorbed. Barley should be just soft to the bite. To finish risotto, add artichoke cream a little at a time till you reach a desired consistency.

4. For the potatoes, slice them about ⅛” thick (a mandoline helps). Rinse under cold water until water runs clear, drain, pat dry. Working in 6 batches deep fry in oil at 160 ºc, turning occasionally to cook evenly, until golden brown and crisp, transfer to a paper towel–lined wire rack. Season with salt and sumac.

5. To assemble, preheat oven to 180 ºc. Season mushrooms with olive oil and salt pepper. Pan fry in butter then finish in oven for 6 minutes, turning once. Slice into 3 rounds. Spoon almond milk on plate, place a portion of risotto in the centre and place the 3 rounds of mushroom on top. Finish with potato crisps and garnish with seasoned baby red chard if available.

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