Roman Grain Risotto Donau-Ries with Emmer, Beetroot and Plums
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g wheat (emmer) soaked in water overniht
- 1 clove garlic, finely chopped
- 0.5 ½ onion (s), diced
- 1 medium beetroot, cut into cubes
- red wine
- broth
- 6 plums, roughly chopped
- 100 g cheese, rated Emmentaler
- in Butter flakes, to taste
- salt and pepper
- Seasonal herbs, fresh, to taste
Print Recipe
Pin Recipe Instructions
- This is a dish that could have been eaten 2000 years ago in the historic Donau-Ries granary at the northern end of the first real road across the Alps, the Via Claudia Augusta.
- Dice the garlic and onion and sauté. Then add the diced beets and sauté everything together. Then add the swollen emmer and roast everything a little. Finally deglaze with red wine and stir continuously until the liquid has boiled down. The more you stir, the better the risotto will be.
- Then pour the broth over and over again with a soup ladle and reduce it, stirring constantly, until the emmer has the consistency that suits your taste.
- One tip:
- Italian gourmets also eat risotto rice al dente. H. so that they have something between their teeth.
- Now remove the cereal risotto from the heat, stir in finely chopped plums, grated cheese and butter flakes, season to taste and cover and let the whole risotto rest for 10 minutes, which will make the cereal risotto creamier. Finally arrange, add fresh herbs of the season to taste and serve.
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