Barley risotto with Speck Alto Adige PGI, apples and cheese


  • 150 g of pearl barley
  • 500 ml meat or vegetable stock
  • ½ onion
  • 15 ml of white wine
  • 30 ml of EVO oil
  • 75 g of Speck Alto Adige IGP
  • 50 g of soft cheese
  • ½ apple
  • 10 g of butter
  • Chives to taste
  • Salt and pepper to taste


Chop the onion and sauté in EVO oil. Add the pearl barley and sauté for a few minutes. Next, pour the white wine and add the soup stock until the barley is al dente. Slice the speck into thin slices, cook it and add it to the barley. Brown the apple with the butter and add to the barley. Season with salt, pepper, and some chives. Garnish with slices of speck and cheese. Serve.