Barley risotto with Speck Alto Adige PGI, apples and cheese

Ingredients

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

Preparation

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.