9 cups (2.25 litres) chicken broth

2 packages 20 g dried porcini mushrooms, chopped

1 large onion, finely chopped

1 clove garlic, finely chopped

3 tablespoons (45 ml) olive oil

1 1/2 cups (375 ml) pearl barley

1 cup (250 ml) white wine

1/2 cup (125 ml) Perron aged Cheddar cheese (4 years), grated

• 1/4 lb (115 g) Lac Brome dry duck sausage, finely diced or
• 1/4 lb (115 g) Rosette de Lyon, finely diced

In a saucepan, bring the broth and mushrooms to a boil. Remove from the heat and set aside.

In another saucepan, soften the onion and garlic in 30 ml (2 tablespoons) of oil. Add the barley and coat with the oil. Deglaze with the wine. Add the broth mixture, 500 ml (2 cups) at a time, stirring constantly until the liquid is fully absorbed between each addition.

After about 1 hour of cooking, the barley should be tender. Remove from the heat, add the cheese and stir until it has melted. Season with salt and pepper. Keep warm.

In a non-stick skillet, brown the sausage in the remaining oil. Add it to the risotto.

In the same skillet over high heat, brown the foie gras slices on both sides until the centre of the foie gras is soft. Season with salt and pepper. Be careful not to overcook it, foie gras can melt like butter.

Pour the melted fat into the risotto and stir well.

Spoon the barley into eight glass Mason jars. Garnish with the foie gras. Close the jars and serve immediately.

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