Pheasant Pearl Barley Risotto
2 sticks celery
2 garlic cloves, chopped
300g pearl barley
250ml white wine
400g mixed wild and chestnut mushrooms, chopped
1 litre chicken stock
400g of cooked pheasant or chicken
Finely chop the onion and cook in a little oil until soft. Slice the celery and garlic, add to the onions and cook for a couple of minutes. Add the mushrooms and as they begin to soften, add the pearl barley. Stir so all the grains are covered in the oil. Add the wine and continue stirring until it is absorbed. Add about 750ml of the stock and simmer until tender. Stir occasionally - you may need to add more stock.
Add the pheasant meat and heat through.
Serve with shredded parmesan.