Einkorn Risotto With Fresh Herbs Recipes

EINKORN RISOTTO WITH FRESH HERBS

Steps:

• Rinse einkorn and place in bowl. Cover with boiling water and let sit for 30 minutes, or cover with room-temperature water and leave overnight. Drain and reserve about 1/2 cup soaking water.
• Place 1/4 cup soaked einkorn in food processor and pulse about 10 times to crack some of the grains.
• Pour broth and reserved soaking water into a saucepan and bring to a simmer over medium heat. It should be lightly seasoned, as it will reduce while you slowly cook the einkorn.
• Heat oil in a wide, heavy saucepan over medium heat. Add shallots and, if using, garlic and cook gently until shallots are just tender, 3 to 5 minutes. Add whole and cracked einkorn and stir over medium heat until grains dry out a bit and begin to crackle, a couple of minutes. Add wine and cook, stirring, until it evaporates.
• Stir in enough simmering broth to just cover einkorn. The broth should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of broth and continue to cook in this fashion until einkorn is tender, about 25 minutes. It will still be chewy. Add marjoram, chives and pepper, and more broth if there is none visible in pan. Taste and adjust salt. Continue to simmer, stirring often, another 5 minutes.
• Add another ladleful of broth to the pan and remove from heat. Stir in parsley and, if using, Parmesan. Mixture should be creamy. Serve right away in wide soup bowls, and top with walnut oil if desired.

FRESH HERB RISOTTO

Steps:

• Put stock into a saucepan, and bring it to a simmer on the stove, with a ladle near the pot.
• Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
• Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
• Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle.
• Add the wine and cook, stirring, until it is absorbed.
• Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
• When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
• Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.
• Advance preparation: You can begin up to several hours before serving. Proceed with the recipe, and cook halfway through step 4 - that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, resume cooking as instructed.