Barley risotto with Speck Alto Adige PGI, apples and cheese

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 45 min.
Created by: Consorzio Tutela Speck Alto Adige

     

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   Barley risotto with speck, apples and cheese
150 g pearl barley 
500 ml meat or vegetable stock 
½ onion 
15 ml white wine 
30 ml olive oil 
75 g Speck Alto Adige PGI
50 g Stilfser cheese 
½ 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 Alto Adige PGI into thin slices and cook. Just before the barley is cooked, fold in the Speck Alto Adige PGI 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 Alto Adige PGI and garnish with finely grated cheese.
 
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