Radicchio and walnut orzotto with stracchino

Ingredients

For 1 serving

• Pearl barley70 g
• Radicchio150 g
• Stracchino50 g
• Walnuts10 g
• Red onion30 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts, celery,

In season: November – March

Method

1. Heat the vegetable stock and keep it hot. Meanwhile rinse the pearl barley; peel the red onion and slice it thinly; wash the radicchio, remove the core and cut it into strips; roughly chop the walnuts.
2. In a saucepan heat the oil over a medium-low heat and sweat the onion and radicchio for 5 minutes, stirring, until wilted and soft.
3. Add the barley and toast it for 2 minutes, stirring, then cook it for 30 minutes over a medium-low heat, adding the stock one ladleful at a time as the previous one is absorbed and stirring now and then, until tender and creamy.
4. Take off the heat, season with salt and stir in the stracchino in small pieces until it melts.
5. Serve with the chopped walnuts and a grind of black pepper.