• 1 Wild Mix for Risotto Tin
• 1 small shallot
• 2 tbsp white wine
• 1 cup barley
• 1/4 cup cheese, grated hard cheese (eg parmesan)
• 3 tbsp butter
• Chicken stock or water
• Vegetable oil
• Salt                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              

Cut the shallot into small pieces and put a large pot over medium heat.
Add a little oil and 1 tablespoon butter and sauté the shallots until translucent.

Salt.
Add the Wild Mix, the barley, and saute for 2-3 minutes, stirring often.
Deglaze with white wine, and add enough chicken stock or water to cover the barley.

Cook about 30 minutes until the barley is cooked, but not completly soft, adding liquid as needed to keep the barley immersed.
When the barley is cooked, reduce the liquid furthur for a few minutes, or until there is only a little bit of liquid left in the pan
Remove pan from heat, add the cheese and stir.
When the cheese has melted, add the butter and continue mixing.
Check the seasoning. Serve immediately.

Enjoy!