Instructions: Place the barley in a saucepan, add water to cover by 2 inches, and let soak, refrigerated, for 12 hours or overnight. After soaking, drain the barley and spread out on a baking sheet to dry.

Place the chicken stock in a medium saucepan and bring to a boil.

In a wide, high-sided pot, heat the butter over medium-high heat until it foams and subsides. Add 1/3 of the apple and saute for a few minutes, until it begins to soften. Add the barley and stir for 3 minutes over high heat.

Combine the grappa and wine, and stir into the pan with the barley. Add the Brown Chicken Stock, a little at a time, stirring constantly, allowing the barley to absorb the liquid to become firm and creamy, like risotto. This will take about 10 minutes.

After 10 minutes, toss in the remaining apples, mint, and grated cheese and stir 2 more minutes over high heat. Serve immediately.

This recipe yields 8 servings.

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