Sonora as Risotto
Redefine risotto by substituting golden Sonora wheat berries for the rice. Sonora wheat brings a nutrition boost and hearty flavor to this classic one pot dish. Serve with a simple salad and a glass of white wine for a satisfying summer dinner. Depending upon your choice of flavorful stock this dish works well for vegans and vegetarians.
Ingredients
Serves 6-8 people
- 3 cups prepared wheat berries
- 4 cups simmering, flavorful stock
- 1 cup dry white wine
- 1 onion, chopped fine
- 4 cloves garlic, chopped fine
- 1 carrot, peeled and chopped fine
- 1 rib celery, chopped fine
- A few sprigs of thyme
- ¼ cup chopped flat leaf parsley
- Olive oil to sauté with
- Salt and fresh ground pepper to taste
Preparation
Prep: 15 min • Cook: 30 min • Ready in: 45 min
Sauté the aromatics, slowly in enough olive oil to keep them from sticking to the pan. After about 10 minutes add the wheat berries, stir to distribute and begin ladling the simmering stock into the sauté. The liquid should be maintained at a slow simmer and be allowed to reduce to half before another ladleful is poured over the sauté. Proceed in this way until you have about one cup of stock left. At this point, raise the heat and add the wine, stirring to cook off the alcohol. Taste and adjust seasoning with salt and pepper as needed, use remaining stock to adjust the texture, it should be very soft and porridge like. Water can be used if you’ve run out of stock. Serve immediately.
Recipe from the Roan Mills test kitchen