Put the rolled barley with the white wine in a closed bowl and leave to infuse for about 1 hour. Then pre-cook in the steamer for 15 min. at cooking vegetables 100 ° C. Add the vegetable stock, stir well and cook for another 15 min.
In the meantime, salt and pepper the chicken fillets and steam for 15 min. at cooking vegetables 100 °.
Salt and pepper the rolled barley risotto, fold in the butter, grated Parmesan, herbs and whipped cream. Refine with a tablespoon of truffle oil.
Arrange the risotto on plates, cut the chicken fillets and place them on the risotto.
Cooking:Steamer setting cooking vegetables 100 ° C 2 times 15 minutes.