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.