It’s been a while folks! I know, there is so much to do. I have not stopped cooking but rather have more activities on the food front and othewise too.
I’m just a few days away from my official guide certification and then I’m all set up for guiding in my lovely hometown. I’ve also started with by first classes with food. Since September I co-teach with a colleage, a chef, a course in Food and Beverage Experiences. So much fun!
Back to the risotto or emmerotto then. This is on of the best. I have made it twice and the second time around it was definitely more delicious. It might have been because I did not measure that much. The emmer wheat I use comes from a local producer Malmgård estate.
For four large portions or 6 side dish portions:
2 dl emmer (or risotto rice), emmer wheat/hulled wheat
1 onion, 1 tbsp oil
5 dl water with some organic vegetable stock
Dash of lemon juice or white wine
salt, pepper and thyme
1 dl grated Pecorino cheese
500 g Jerusalem articokes
juice of half a lemon
1 dl double cream
Start with the artichokes. Clean the artichokes but you do not need to peel them. Place the cleaned and diced artichokes in a pot of water with lemon juice. This will keep them from darkening. Cook the artichokes untl they are done.
Prepare the risotto while the articokes are cooking. Chop the onion and sautee it in oil. Add the emmer/rice. Add the lemon juice/wine and add the water/vegetable broth little by little until the emmer is almost done. This will take ca. 20 minutes.
Puree the articokes and add the cream. Turn the artichoke puree in the risotto. Add grated Pecorino. Taste and add pepper and thyme, and salt if needed. Let rest for 5 minutes and enjoy!
Eat as such or with salad greens and a steak, tagliate or any meat of your choice.