Dean Corbett’s Risotto
(As served at the James Beard House)
Ingredients
2 cup barley
1 cup dark brown sugar
1 tbs minced shallots
½ tbs of minced garlic
1 cup of white wine
6 cup warm chicken stock
BBF Bourbon Smoked Pepper
BBF Smoked Sea Salt
2 tbs BBF Kentucky Blueberry Sorghum
Directions
Cold smoke barley and brown sugar for 2 hours. (You must cold smoke or the brown sugar will melt.)
Saute barley, shallots, garlic and olive oil.
Deglaze new mixture with wine.
Add chicken stock one cup at a time. Each time it cooks down, add the next cup.
Salt and pepper to taste
Finish with sorghum.