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SPECK AND RADICCHIO ORZOTTO (Barley risotto)

Ingredients:
300g. pearl barley
Half an onion
100g. Speck
2 late growing red radicchios from Treviso
50g. Butter
1 litre of vegetable stock
Half a glass of red wine
salt and pepper as required
Grated Reggiano Parmesan cheese

Preparation:
Chop the onion, dice the speck and fry on a high flame with nearly all the butter, add the finely sliced radicchio, slightly salt and leave to cook, stirring regularly. Add the barley and stir in well to absorb the flavour and then pour over the red wine which has been warmed up. Leave to evaporate on a high flame then pour over the boiling vegetable stock and cook by stirring well. It will take about an hour to cook. If required, add more boiling veg. stock. When cooked add the remaining butter to make it creamy. Serve with a generous sprinkling of Parmesan and a little black pepper.