Walter Dee, chef at the Saadiyat Rotana’s new Turtle Bay restaurant, guides us through plating up his signature barley risotto stuffed portobello. <strong><span>Ingredients:</span></strong> <span>2 medium Portobello mushrooms</span> <span>2 onions chopped</span> <span>1 clove garlic chopped </span> <span>130g barley </span> <span>10ml olive oil</span> <span>1 teaspoon salt </span> <span>1/2 tsp black pepper </span> <span>5g oven-baked diced pumpkin</span> <span>80g pumpkin puree</span> <span>15g taleggio cheese</span> <span>5g shimeji mushroom</span> <span>20g butter</span> <span>2g chopped parsley </span> <span>15g grated parmesan</span> <span>3g herb oil</span> <span>10g spinach</span> <span>15g herbed butter</span> <span>10ml vegetable stock</span> <strong><span>Method:</span></strong> <span><em>Roasted portobello</em></span> <span><strong>▶</strong></span><span> Clean the back side of the Portobello mushrooms</span> <span><strong>▶</strong></span><span> Season with salt, black pepper and olive oil</span> <span><strong>▶</strong></span><span> Put the herb butter at the centre of the mushroom</span> <span><strong>▶</strong></span><span> Let the mushroom cook in a 195</span><span>°</span><span>C oven for 7 minutes</span> <span><strong>▶</strong></span><span> Remove from oven, prepare to stuff</span> <span><em>Barley</em></span> <span><strong>▶</strong></span><span> In a large pot combine water, thyme and salt and bring to the boil</span> <span><strong>▶</strong></span><span> Cook the barley in the boiling water and wait until it is al dente. When ready, strain and let cool</span> <span><em>Risotto</em></span> <span><strong>▶</strong></span><span> Heat pan with olive oil and saute chopped onion and garlic until brown</span> <span><strong>▶</strong></span><span> Add the diced portobello and shimeji mushrooms, saute until soft, then add the barley and pumpkin puree with the vegetable stock</span> <span><strong>▶</strong></span><span> Finally add the cooked pumpkin, spinach, butter, taleggio and parmesan cheeses, and season with parsley</span>
