Skip to main content Skip to ingredients Skip to instructions

Barley risotto with Speck Alto Adige PGI, apples and cheese

So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!

Difficulty: Medium

Preparation time: 45 min

A recipe by: Südtiroler Speck Konsortium

Ingredients

Serves for

2

people

Ingredients

  • 150 gram pearl barley
  • 500 ml meat or vegetable stock
  • 0.5 onion
  • 15 ml white wine
  • 30 ml olive oil
  • 75 gram Speck Alto Adige PGI
  • 50 gram Stilfser cheese
  • 0.5 South Tyrolean apple (e.g. Gala)
  • 10 gram butter

Barley risotto with Speck Alto Adige PGI, apples and cheese

Preparation time 45 min

  1. Cut the onion into fine cubes and sauté in olive oil.
  2. Add the pearl barley and sauté for a short time.
  3. Next, pour in white wine and then repeatedly add in soup stock until the barley is al dente (approx. 40 min).
  4. Slice the Speck Alto Adige PGI into thin slices and cook.
  5. Just before the barley is cooked, fold in the Speck Alto Adige PGI and cook along with the barley.
  6. Brown the apple in butter and add to the barley.
  7. Season with salt and pepper and add in some chives.
  8. Prepare the barley in a deep plate and add in slices of Speck Alto Adige PGI and garnish with finely grated cheese.