Apple Barlotto (Orzotto Di Mele) Recipe

1. 1

   Place the barley in a saucepan, add in water to cover by 2 inches, and let soak, refrigerated, for 12 hrs or possibly overnight.

2. 2

   After soaking, drain the barley and spread out on a baking sheet to dry.

3. 3

   Place the chicken stock in a medium saucepan and bring to a boil.

4. 4

   In a wide, high-sided pot, heat the butter over medium-high heat till it foams and subsides.

5. 5

   Add in 1/3 of the apple and saute/fry for a few min, till it begins to soften.

6. 6

   Add in the barley and stir for 3 min over high heat.

7. 7

   Combine the grappa and wine, and stir into the pan with the barley.

8. 8

   Add in the Brown Chicken Stock, a little at a time, stirring constantly, allowing the barley to absorb the liquid to become hard and creamy, like risotto.

9. 9

   This will take about 10 min.

10. 10

    After 10 min, toss in the remaining apples, mint, and grated cheese and stir 2 more min over high heat.

11. 11

    Serve immediately.

12. 12

    This recipe yields 8 servings.

* Per serving · 4 servings · Values may vary.

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