Barley risotto with speck, potatoes and mushrooms

Ingredients

for 4 servings

• extra virgin olive oil 45 g
• speck smoked ham 50 g in strips
• yellow onions 40 g chopped
• pearl barley 250 g
• fine salt 3 Liffo spoons
• mushroom soaking water 250 g
• soaked dried porcini 40 g in strips
• potatoes 200 g in small dice
• water 200 g
• parmigiano reggiano 30 g grated

Allergens: gluten, sulphur dioxide and sulphites

Setting up Liffo

Container 1

In the first container put 20 g of extra virgin olive oil, 50 g of speck smoked ham, in strips and 40 g of yellow onions, chopped.

Container 2

In the second container put 250 g of pearl barley and 3 Liffo spoons of fine salt.

Container 3

In the third container put 250 g of mushroom soaking water and 40 g of soaked dried porcini, in strips.

Container 4

In the fourth container put 200 g of potatoes, in small dice and 200 g of water.

Container 5

In the fifth container put 25 g of extra virgin olive oil.

Container 6

In the sixth container put 30 g of parmigiano reggiano, grated.

• Select when the recipe should be ready

Liffo needs 44 minutes of cooking for this dish.