Green Barley Risotto with Scallops and Smoked Cheese

Method

1. Boil the barley in water for about 40 minutes, then drain and set aside.
2. Cut the smoked cheese into discs, season with oil, pepper and salt, and let marinate.
3. Prepare the greens: baby spinach, chard, and chicory.
4. In a pan, add a drizzle of extra virgin olive oil and sauté a little onion (or shallot).
5. Add the raw greens and wilt briefly.
6. Add the pre-cooked barley and mix.
7. Gradually add boiling broth, as for a risotto, and cook the orzotto for about 35–40 minutes, stirring.
8. Season with salt and pepper.
9. Prepare the tomato-flavored oil: blend tomatoes with oil, salt, pepper, and oregano.
10. Season the scallops with salt, oil, thyme, basil, chili, and white pepper. Grill in the oven at 250°C for 2 minutes until gratinated.
11. When the orzotto is cooked, remove from heat and let rest a few minutes.
12. Add a sprinkle of Parmesan, a drizzle of oil and a couple of knobs of cold butter. Add the smoked cheese cut into small pieces and mantecare vigorously.
13. Plate: place the marinated smoked cheese discs as a base, then the orzotto, and top with the grilled scallops. Finish with a drizzle of tomato oil and a sprinkle of pepper.