Roman grain risotto "Ostallgäu" with typical Allgäu cheeses, apples and sea buckthorn

Ingredients for 2 servings:

• 1 ½ cup(s) pearl barley or regular barley soaked overnight
• 1 garlic clove(s)
• ½ shallot(s)
• Vegetable broth, as needed
• Butter flakes, to taste
• 50 g Emmental cheese
• 50 g mountain cheese
• Pilsner, amount to taste
• 1 apple
• e.g. sea buckthorn jam or other jam
• salt and pepper
• Herbs, seasonal, to taste

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

A dish that might have been eaten in the Allgäu 2000 years ago

Finely dice the garlic and shallot and sauté in a little butter. Add the pearl barley or soaked regular barley and toast everything briefly. Finally, deglaze with a little lager and simmer, stirring constantly, until the liquid has reduced. The more the ingredients are stirred over the hot pan with little or no liquid, without burning, the more roasted ingredients are created and the risotto will be more flavorful. Finally, deglaze with a little lager again, add finely chopped apple pieces and simmer, stirring constantly, until the liquid has reduced. Keep adding a little vegetable stock and reduce it again, stirring constantly, until the pearl barley has the desired consistency. A tip: Italian gourmets also eat risotto al dente, i.e. so that they have something between their teeth. When the pearl barley has reached the desired consistency, remove the grain risotto from the heat, stir in the grated cheese, butter flakes, and a little sea buckthorn jam. Season to taste, then cover and let rest for 10 minutes, which will allow the grain risotto to become creamier. Finally, serve. Top with fresh seasonal herbs to taste and serve. Cheese and a little jam are ideal edible garnishes. The remaining Pilsner can be enjoyed with it. This is a dish that might have been eaten 2,000 years ago in the Ostallgäu region near the Alps, in the very south of the Bavarian section of the Via Claudia Augusta, the first road across the Alps connecting Europe.