Truly Grass Fed hits U.S. screens this St. Patrick’s Day!

In the lead up to St. Patrick’s Day, Truly Grass Fed will be going live on March 11th with a syndicated broadcast across the United States featuring Chef Catherine Fulvio from her kitchen in Ireland.

Catherine will be showcasing the Truly Grass Fed brand range within a modern Irish recipe for St. Patrick’s Day – Cheddar and Caramelized Onion Risotto – which you can see below.

The huge Irish American population will experience a new, Irish twist on Risotto for St. Patrick’s Day, instead of the traditional corned beef and cabbage normally associated with Irish celebration stateside.

Catherine will discuss what people get wrong when they think about traditional St. Patrick’s Day celebrations, where someone should start if they are looking to create a dish for everyone to enjoy and she’ll also have some additional St. Patrick’s Day menu recommendations.

Recipe

Catherine Fulvio’s Cheddar and Caramelized Onion Risotto

Think barley instead of the traditional Arborio rice with onions caramelized in Truly Grass Fed creamy butter with cider, stock, Dijon mustard and Truly Grass Fed natural aged cheddar cheese. Not only is it an Irish twist on a traditional Risotto, but it’s also a healthy option too!

Ingredients

• 2 tbsp Truly Grass Fed Salted Butter
• 1 onion, finely chopped
• 2 garlic cloves, finely sliced
• 300g / 10 ½ oz pearl barley
• 100ml / 3 ½ fl oz cider
• 1 tsp chopped thyme
• 1000ml / 33 ¾ fl oz chicken or vegetable stock
• 1 tsp Dijon mustard
• 120ml / 4 fl oz pouring cream
• 90g / 3oz Truly Grass Fed Natural Sharp Cheddar Cheese, grated
• Salt and freshly ground black pepper

For the top

• 2 tbsp Truly Grass Fed Butter
• 100g / 3 ½ oz cherry tomatoes on the vine

For the chive butter

• 100g / 3 ½ oz Truly Grass Fed Butter, melted
• 5 tbsp roughly chopped chives
• 4 tbsp Truly Grass Fed Natural Sharp Cheddar Cheese, grated

Instructions

Heat a large saucepan over a medium heat and add the Truly Grass Fed Butter. When the butter is foaming, add the onion, lower the heat and cook for 10 minutes, until the onion is caramelised and fully cooked.

Add the garlic and pearl barley and stir well.

Pour in the cider, add the thyme and simmer for 1 minute, stirring constantly.

Pour in all the stock, bring to the boil and turn down the heat to a low simmer for 30 to 35 minutes, stirring from time to time, until all the liquid has been absorbed and the barley is tender.

Stir in the Dijon mustard, cream and grated Truly Grass Fed Natural Sharp Cheddar Cheese and remove from the heat. Season with salt and freshly ground black pepper to taste.

For the topping

Heat the Truly Grass Fed Butter in a frying pan over a medium heat. Add the cherry tomatoes, season with salt and freshly ground black pepper and sauté for about 7 to 8 minutes until they burst slightly. Remove from the heat.

For the chive butter

Place the chopped chives and melted Truly Grass Fed Butter into a blender and blend until smooth. Season with salt and freshly ground black pepper.

To serve

Ladle the barley risotto into bowls, sprinkle over a little Truly Grass Fed Natural Sharp Cheddar Cheese, spoon the cherry tomatoes on top and drizzle over some chive butter. Serve immediately.