Ingredients
Serves 6
- 100 g Sbrinz AOP
- 4 tbsp olive oil
- 1 diced small onion
- 225 g uncooked barley
- 125 ml white wine
- 1 l hot vegetable broth
- 350 g chopped artichoke hearts
- Salt and freshly ground black pepper
- 6 red pepperoni
Preparation
-
Grate Sbrinz AOP. Heat two tbsp oil in large pan and fry onions at medium heat, stirring frequently, until onions are translucent and start to change colour.
-
Pour in barley, stir and fry for another 1-2 minutes. Add wine and let simmer until wine is fully absorbed. Ladle in broth while stirring and stir after every addition of broth until liquid is fully absorbed.
-
Once all the broth has been incorporated, let the risotto cook for another 2-3 minutes while stirring continuously. Remove from stove, fold in Sbrinz AOP and artichoke hearts, and season to taste with salt and pepper.
-
In the meantime, preheat oven to 180 °C. Halve pepperoni lengthwise and remove seeds. Rub with remaining oil and place on a baking tray lined with aluminium foil. Grill 15 minutes in oven until soft. Remove pepperoni from oven, fill with risotto, and serve immediately.
Bon
Appétit
Appétit
