Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Creamy "Risotto"

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Creamy "Risotto" Empty Creamy "Risotto"

    Post by Lobo Wed 20 Jan 2016, 2:06 am

    Creamy "Risotto" Img41l
    Creamy "Risotto"
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    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Servings: 4
    Coarsely cracked spelt and emmer blend, ground on the medium-coarse setting of a grain mill, mimics traditional risotto in this comforting dish.






    • 4

    Ingredients:


    • 3 cups milk or chicken stock

    • 1 1/2 cups water

    • 1 bay leaf
    • Kosher salt and freshly ground pepper, to taste
    • 2 Tbs. unsalted butter
    • 1 small yellow onion, finely diced
    • 1 1/2 cups coarsely ground spelt and emmer blend
    • 3/4 cup finely grated Parmigiano-Reggiano cheese

    Directions:

    In a small saucepan over medium-high heat, combine the milk and water and bring to a simmer. Add the bay leaf and season with salt and pepper. Reduce the heat to low and keep the milk mixture warm.

    In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the spelt and emmer blend and cook, stirring frequently, until the grains are toasted, 1 to 2 minutes. Add half of the milk mixture and cook, stirring frequently, until most of the liquid has been absorbed, about 10 minutes. Add the remaining milk mixture and cook, stirring frequently, until the mixture is creamy and most of the liquid has been absorbed, about 10 minutes more.

    Remove from the heat and stir in the cheese. Discard the bay leaf and adjust the seasoning with salt and pepper. Spoon the risotto into bowls and serve immediately. Serves 4.

    Recipe Courtesy of Dan Barber, Blue Hill.
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