Recently I had a small vacation in Spokane. In a nice cozy restaurant, I ordered a wheat risotto and it was so insanely delicious that I decided to cook some at home.
This recipe is a kind of experiment. Must admit, it’s a pretty successful experiment, so I can safely advise to try it. Do not add some ingredients at the end of cooking and your wheat risotto will be a vegan-friendly meal. 🙂
1 сup wheat grain
1-2 chopped onions
5-6 Champignon mushrooms
ﬁnely chopped rosemary (fresh or dried)
2 cloves of garlic
2 tbsp olive oil
1 cup vegetable broth
1 cup white wine
salt, black pepper
1/2 cup butter (optional)
Place 1 сup wheat grain in a large heavy saucepan. Add 3-4 cups of water. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse.
I like this Organic Whole Grain Emmer Farro from Bluebird Grain Farms most of all.
Saute onion in a bit of olive oil on medium heat about 5 minutes.
Add garlic and cook another minute.
Add cooked wheat grain, 1 cup wine. Turn heat up to medium high and cook until liquid is absorbed.
Stir frequently. Add 1 cup vegetable broth. Cook until liquid is absorbed.
Your risotto is ready!
Chopped butter, add to risotto, stir. Then add some Parmigiano Reggiano cheese.