Orzotto (barley rice) with hard Bra Valgrana, hazelnuts and grid of honey




200 g of hard Bra Dop Valgrana
100 g of butter
100 g of chopped hazelnuts
600 g of peeled barley
A medium onion
As needed of meat broth
As needed of olive oil 
As needed of salt


Put the barley at bain marie in cold water for 2 hours at least. Mince the onion and, in a pot suitable for browning, dry the barley and keep on cooking with broth or water. Once cooked, add the hard Bra and the hazelnuts. Stir with the butter and add some salt if necessary. Make a grid of honey with the help of a sac à poche (confectioner’s pocket) and then serve.