Barley, Wild Mushroom and Chicken Risotto and Pistachio Vinaigrette Salad

Milk, wheat (barley), pistachio nuts (packaged separetely)

Risotto, cheese, dressing, chopped pistachios.

For salad - crispy lettuce (butter lettuce, little gem or romain) (best) or other greens, radishes.

Thaw in cold water, open immediately, refrigerate and use within 48 hours.

Risotto - Heat a skillet on medium, add risotto mix and cook, stiring constantly until warmed through.  Add a bit of water if necessary.  Remove risotto, increase heat to medium high and add mushrooms, sauteeing until warmed through and any water has evaporated 1-2 min.  Serve risotto topped with mushrooms and the shaved pecorino cheese.

Salad - Chop cleaned lettuce and thinly slice radish (2-4).  Mix 2/3 of the piastachios with dressing and toss lettuce and 1/2 of the radishes with enough dressing to thoroughly coat (there is enough dressing for 2 full heads of butter lettuce).  Top with the remaining radish and nuts.

Risotto - Barley, beef and mushroom broth (Revel Meat beef bones, water, onion, celery, carrot, leeks, red wine, chanterelle mushrooms, herbs, salt, pepper), white wine, chicken and chanterelle sausage (chicken meat, onions, chanterelle mushrooms, garlic, herbs, olive oil salt and pepper), shallots, garlic, olive oil, thyme, salt and pepper.  Mushrooms - King oyster mushrooms, shallots, olive oil, garlic, thyme, salt and pepper.  Pecorino - Sheet milk, salt, enzymes.  Pistachio Vinaigrette - Sour cream (milk, culture), mayonnaise (soybean oil, water, eggs, vinegar, salt, sugar, lemon juice, calcium disodium EDTA, natural flavors), white wine vinegar, avocado oil, shallots, parsley, cilantro, lemon juice, honey, salt, pepper.  Pistachios - Pistachio nuts.