Barley Risotto with Mountain Herb Pesto, Ricotta, and Smoked Beef

Method

1. Slice the smoked beef into thin strips (about 3 slices). Cook in a pan with a drizzle of oil until crispy. Set aside.
2. Bring a pot of salted water to a boil. Blanch the wild mountain herbs (hyssop, savory, wood sorrel, wild fennel, basil, mint) for a few seconds, then immediately transfer to an ice bath to cool. Drain well.
3. Blend the blanched herbs with walnuts, Trentingrana cheese, grape seed oil, and butter until a smooth, vibrant green paste forms. Refrigerate or freeze to preserve the color.
4. Toast the barley in a dry or lightly oiled pan. Add hot water gradually, stirring continuously and moistening the sides of the pan to maintain temperature, as you would for a risotto. Cook until al dente.
5. When the barley is nearly cooked, stir in a generous amount of the herb pesto, some grated Trentingrana, and salt to finish the mantecatura (creaming process).
6. In a bowl, whip fresh ricotta with a pinch of salt until light and creamy.
7. Plate the orzotto, add dollops of whipped ricotta, break the crispy smoked beef into small pieces and scatter on top. Garnish with a few fresh herb leaves.