Roman grain risotto "Verona" with stockfish, radicchio rosso and almond slivers

Ingredients for 2 servings:

• e.g. olive oil
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 40 g almond sticks
• 250 g rolled barley (milled barley like rice) or unmilled barley
• 1 jar white wine (preferably Soave from the Verona region)
• ½ radicchio rosso (preferably Radicchio Rosso di Treviso), sliced
• 100 g stockfish (baccalà)
• n. B. Broth for infusing
• 50 g Parmesan cheese (ideally Gran Padano from the area), finely grated
• e.g. butter flakes
• n. B. Seasonal herbs

Instructions

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

a dish that could have been eaten in the region 2000 years ago

Dice the garlic and onion and sauté in oil. Then add a large portion of the almond slivers and toast them. Next, add pearl barley (a grain milled like rice) or regular barley (not milled like rice, but soaked overnight). Toast a little longer. Finally, deglaze with white wine, then add the sliced ​​radicchio and the salt cod, which has been soaked for half a day and then cut into pieces. Stir continuously until the liquid has reduced. Then, using a ladle, add a little more stock and reduce, stirring constantly, until the pearl barley or regular barley has the consistency you like best. When the grains have reached the desired consistency, remove the grain risotto from the heat. Stir in the grated cheese and butter flakes. Season to taste, then cover and let stand for 10 minutes, which will make the grain risotto creamier. Finally, arrange the dish on the plate, garnishing it with fresh seasonal herbs and the remaining almond slivers to taste, and serve. Best served with the remaining white wine. This is a dish that might have been eaten 2,000 years ago in Verona, on the northern edge of the Po Valley, along the Via Claudia Augusta, the first road across the Alps connecting Europe.