Begin soaking in cold water white pearled barley the night before. Boil the presoaked white pearled barley for 20 minutes.
Then strain the cooked barley.
Orzotto with Di Stefano Burrata Recipe (one portion)
1 tbsp Extra Virgin Olive Oil
½ tsp chopped shallots
4 oz white pearled barley (cooked)
6 fl oz lobster bisque
1 pinch of pesto
1.1 oz of lobster meat
4oz Di Stefano Burrata
Saute chopped shallots until translucente. Then add barley and lobster bisque and reduce. When it starts to become creamy add lobster meat and pinch of pesto. Add the end add a little butter and Parmesan cheese. Put in a bowl and place Di Stefano Cheese burrata on top. Salt to taste.
Garnish with fresh basil leaves and pesto around the plate.