Barley orzotto with braised radicchio, speck and apple

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 whether you prefer your barley risotto „‘al dente’“ or soft.

Peel, core and grate the apple and add to the orzotto.

Thicken the orzotto with the cold butter and Parmesan cheese, stirring constantly. Make sure you take the orzotto off the heat for this step!

To serve, distribute the orzotto on a plate and garnish with speck strips.