Barley risotto with cress presto, Mortadella mousse and Mascarpone

Barley 150 gr
Cress 100 – 150 gr
Beef Bouillon or poultry Bouillon 500 ml
Butter 80 gr
Olive Oil 50 gr
Cream 100 ml
Parmesan cheese 2 tbsp
Mascarpone 80 gr
Mortadella 150 – 200 gr
Onion 1 small
Spices

Cut the Mortadella into small cubes, mince into a crème with a little melted butter in a bowl cutter, pour into a bowl, fold in the whipped cream and Mascarpone and leave to chill.
Whisk the cress with olive oil and melted butter in a mixer, then leave to chill.
Sweat the barley with finely chopped onions and gradually add broth or stock whilst stirring constantly (approx. 20 minutes), add the cress pesto and season with parmesan, herbs and spices.
Finally, form a Mortadella dumpling with 2 spoons and place on top of the barley risotto. Garnish with fresh cress.