Apple Barlotto (Orzotto Di Mele) Recipe

• 2 1/2 c. pearl barley
• 4 c. Brown Chicken Stock (see recipe)
• 1/4 c. unsalted butter
• 3 lrg apples cored, minced fine, and tossed with Juice of 1 lemon
• 1 tsp pear grappa
• 1/2 c. Tocai Friuliano, such as Bastianich
• 1/2 bn mint, leaves removed and finely minced
• 1/2 c. freshly-grated Parmigiano-Reggiano

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. After soaking, drain the barley and spread out on a baking sheet to dry.
3. Place the chicken stock in a medium saucepan and bring to a boil.
4. In a wide, high-sided pot, heat the butter over medium-high heat till it foams and subsides.
5. Add in 1/3 of the apple and saute/fry for a few min, till it begins to soften.
6. Add in the barley and stir for 3 min over high heat.
7. Combine the grappa and wine, and stir into the pan with the barley.
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. This will take about 10 min.
10. After 10 min, toss in the remaining apples, mint, and grated cheese and stir 2 more min over high heat.
11. Serve immediately.
12. This recipe yields 8 servings.

pearl barley, brown chicken, unsalted butter, apples, grappa, friuliano, mint, freshlygrated parmigianoreggiano

Taken from cookeatshare.com/recipes/apple-barlotto-orzotto-di-mele-66215 (may not work)