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gerstenrisotto

Barley risotto with speck, apples and cheese

Course:
Starters
Level of difficulty:
medium
Preparation time:
30 min - 1h
modern/traditional:
modern

Ingredients for

2 people
4 people
8 people
150 g pearl barley
500 ml meat or vegetable stock
1/2 onion
15 ml white wine
30 ml olive oil
75 g Speck Alto Adige PGI
50 g Stilfser cheese
1/2 South Tyrolean apple (e.g. Gala)
10 g butter
300 g pearl barley
1 l meat or vegetable stock
1 onion
30 ml white wine
60 ml olive oil
150 g Speck Alto Adige PGI
100 g Stilfser cheese
1 South Tyrolean apple (e.g. Gala)
20 g butter
600 g pearl barley
2 l meat or vegetable stock
2 onions
60 ml white wine
120 ml olive oil
300 g Speck Alto Adige PGI
200 g Stilfser cheese
2 South Tyrolean apples (e.g. Gala)
40 g butter

Preparation

Cut the onion into fine cubes and sauté in olive oil. Add the pearl barley and sauté for a short time. Next, pour in white wine and then repeatedly add in soup stock until the barley is al dente (approx. 40 min).

Slice the speck into thin slices and cook. Just before the barley is cooked, fold in the speck and cook along with the barley.

Brown the apple in butter and add to the barley. Season with salt and pepper and add in some chives.

Prepare the barley in a deep plate and add in slices of speck and garnish with finely grated cheese.
gerstenrisotto

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