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The Ask For It section of our publication is based on readers’ favorite recipes from Park City Restaurants. Your request could be featured next; reach out and let us know one dish you would like to make at home!
Grilling up different cuts of meat is my go-to dinner, and I am always on the lookout for fun pairings to elevate the dish. Tupelo’s barley risotto and garlic cream sauce is just what I am looking for, and I want to see if I can recreate this awesome dish at home.
Dakota Wright, Park City
Ingredients
For the risotto:
- 24 ounces chicken stock
- 1/2 pound pearl barley
- 1 small onion, diced and separated
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 ounces butter, separated
- 1 tablespoon crème fraiche
- 1 tablespoon garlic cream
- Salt and pepper, to taste
For the garlic cream sauce:
- 1 pint heavy cream
- 12 garlic cloves, peeled
- 2 cups soy sauce
- 1/2 dried Ancho chile
To Plate:
- 6 baseball sized sirloin steaks
- 6 cups summer greens, chopped
- 3 cups squash, diced
- 24 cherry tomatoes, split
- Garlic cream to taste
Instructions
For the risotto:
- In a large pot, bring the chicken stock to a boil over high heat. While chicken stock is heating, take a large ovenproof saucepan and melt 1 ounce of butter over medium-low heat. Add half the onions and sweat until translucent. Add the barley and mix well. Add the hot chicken stock to the barley. Cover with a lid and put into a 400 F oven. Cook until all the liquid is absorbed. This can be set aside and cooled.
- When reheating, take a small saucepan and melt the remaining 1 ounce of butter over low to medium heat. Add the carrots, celery and remaining onion. Cook slowly, stirring occasionally, until tender. Season with salt and pepper, then mix into the barley. Add crème fraiche and 1 tablespoon of garlic cream, mix well and warm over low to medium heat until ready to serve.
For the garlic cream sauce:
- Heat oven to 350 F. Combine all ingredients in an ovenproof pan and cover with foil. Bake for 1 hour. Remove from oven, carefully pour into blender/ Vitamix or use a stick blender and blend until smooth, then push through a chinois or cheesecloth.
To Plate:
- Sauté greens and squash until tender. Grill steak to desired temp. Place warmed barley risotto on plate, slice steak, and place on top of barley. Add greens and squash to the plate, then spoon garlic cream sauce on top of vegetables.
