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Barley risotto with radicchio, speck and apple
Starter with South Tyrolean Golden Delicious apple
Difficulty: easy
Preparation time: 15 min
Baking/cooking time: 30 min
Style: traditional
Apple: Golden Delicious
Golden Delicious apple Our apples
Ingredients
100 g barley
100 g radicchio with South Tyrolean seal of quality
50 g Speck Alto Adige
1 South Tyrolean Apple, Golden Delicius
20 g butter with the South Tyrolean seal of quality
20 g Parmesan cheese
olive oil
salt
pepper
200 g barley
200 g radicchio with South Tyrolean seal of quality
100 g Speck Alto Adige
2 South Tyrolean Apples, Golden Delicius
40 g butter with the South Tyrolean seal of quality
40 g Parmesan cheese
olive oil
salt
pepper
400 g barley
400 g radicchio with South Tyrolean seal of quality
200 g Speck Alto Adige
4 South Tyrolean Apples, Golden Delicius
80 g butter with the South Tyrolean seal of quality
80 g Parmesan cheese
olive oil
salt
pepper
Philipp Fallmerayer - Simply Guat Created by Philipp Fallmerayer - Simply Guat
Barley risotto with braised radicchio, speck and apple
Preparation
First put some olive oil in a pan and lightly fry the barley, which must be soaked in water the day before so that it can soften. Then add the radicchio and water. Season with salt and pepper. Simmer the barley on the stove for about 20 minutes. The duration depends on personal taste, whether one likes the barley risotto "al dente" or well done.

Then peel, core and grate the apple and add to the risotto.
Then thicken the risotto with cold butter and Parmesan cheese by stirring constantly. Caution: make sure to move the risotto away from the stove!
When serving, distribute the barley risotto on the plate and garnish with speck cut into strips.
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