Pearl barley orzotto with leeks and speck

Ingredients

For 1 serving

• Pearl barley75 g
• Leek1
• Speck35 g
• Vegetable broth450 ml
• Extra virgin olive oil6 g
• Grana Padano10 g
• Black pepperto taste
• Saltto taste

Contains: gluten, lactose, celery,

In season: October – March

Method

1. Warm the vegetable stock and keep it hot over the lowest heat. Cut the speck into strips; trim the root and tough green top off the leek, halve it lengthways, rinse well between the layers and slice thinly; rinse the pearl barley.
2. Fry the speck in a dry saucepan over medium heat for 3–4 minutes, until crisp; set half aside on kitchen paper.
3. In the same pan add the olive oil and leek and sweat for 5 minutes over low heat, until soft and translucent. Add the barley and toast for 2 minutes, stirring, until hot and glossy.
4. Cook for 35 minutes over medium heat, adding the hot stock a ladle at a time and stirring often, until the barley is tender and creamy but still has bite. Add salt only at the end, as the speck and Grana are salty.
5. Turn off the heat and stir in the grated Grana Padano; serve with the reserved crisp speck and a grind of black pepper.