Barley risotto with Speck Alto Adige, apples and cheese - recipe

Course: starter
Style: modern
Level of difficulty: medium
Preparation time: 45 min.
Created by: Consorzio Tutela Speck Alto Adige

     

Print  
   Barley risotto with speck, apples and cheese
150 g pearl barley 
500 ml meat or vegetable stock 
½ onion 
15 ml white wine 
30 ml olive oil 
75 g Speck Alto Adige PGI
50 g Stilfser cheese 
½ South Tyrolean apple (e.g. Gala) 
10 g butter
300 g pearl barley 
1 l meat or vegetable stock 
1 onion 
30 ml white wine 
60 ml olive oil 
150 g Speck Alto Adige PGI 
100 g Stilfser cheese 
1 South Tyrolean apple (e.g. Gala) 
20 g butter
600 g pearl barley 
2 l meat or vegetable stock 
2 onions 
60 ml white wine 
120 ml olive oil 
300 g Speck Alto Adige PGI 
200 g Stilfser cheese 
2 South Tyrolean apples (e.g. Gala) 
40 g butter
  

Preparation

Cut the onion into fine cubes and sauté in olive oil. Add the pearl barley and sauté for a short time. Next, pour in white wine and then repeatedly add in soup stock until the barley is al dente (approx. 40 min). Slice the Speck Alto Adige PGI into thin slices and cook. Just before the barley is cooked, fold in the Speck Alto Adige PGI and cook along with the barley. Brown the apple in butter and add to the barley. Season with salt and pepper and add in some chives. Prepare the barley in a deep plate and add in slices of Speck Alto Adige PGI and garnish with finely grated cheese.
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Polenta with Speck Alto Adige - recipe

Polenta with speck

Savoury-smoked Speck Alto Adige unites with fine Italian polenta – traditional and simple, but unbelievably delicious!

to the recipe

Mini cupcakes with maple syrup and Speck Alto Adige PGI - recipe

Mini cupcakes with maple syrup and Speck

A dessert with Speck? These unusual cupcakes, garnished with Speck Alto Adige, are delicious and a must-try!

to the recipe

Open sandwich with Speck Alto Adige PGI, turkey and lettuce - recipe

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey and Speck Alto Adige.

to the recipe

Pizza-in-the-pan with Speck Alto Adige – recipe

South Tyrolean-style carbonara

No need to turn on the oven to enjoy a delicious pizza! With an extra touch of flavour from Speck Alto Adige PGI – the perfect combination of goodness and simplicity.

to the recipe

South Tyrolean Speck-flavoured dumpling soup - recipe

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige PGI in meat stock – the perfect warm starter for all ages.

to the recipe

Burger with Speck Alto Adige PGI, artichoke, parmesan flakes and radicchio recipe

Burgers with Speck Alto Adige PGI, artichoke, mustard mayonnaise, parmesan flakes and radicchio.

Wow-factor guaranteed: A classy burger with Speck Alto Adige PGI, radicchio and flakes of parmesan.

to the recipe

Speck Alto Adige Rolls with Herbs – recipe

A plate full of rolls made with South Tyrolean Speck PGI, filled with herb cheese.

Creamy herb rolls wrapped in Speck Alto Adige PGI bring freshness and full flavor together

to the recipe

Dumplings with Speck Alto Adige and Stelvio – recipe

Dumplings with Speck Alto Adige PGI and Stelvio PDO

A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.

to the recipe

Crepes filled with asparagus and Speck Alto Adige – recipe

Crepes filled with asparagus and Speck Alto Adige

This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.

to the recipe

Baked Potatoes with Speck Alto Adige and Chanterelles – Recipe

A baked potato filled with Speck Alto Adige PGI, chanterelles, apple, Fontina and sour cream on a plate. Around it, the ingredients and a baking tray with more potatoes.

A taste of alpine autumn: baked potatoes filled with chanterelles, apple, fontina cheese and Speck Alto Adige PGI

to the recipe