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Posted: August 19, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Einkorn makes a hearty stand-in for Arborio rice in this unique version of risotto, which is enriched with cream and Parmigiano-Reggiano cheese, and served with sautéed mushrooms and fresh herbs.
Active Time
20 minutes
Total Time
40 minutes
Serves
2-3

Ingredients:

For the risotto:

  • 3 tbsp. olive oil
  • 2 minced shallots
  • 2 tsp. minced garlic
  • 1/2 c. cracked einkorn
  • 1/4 c. dry white wine
  • 2 1/2 c. chicken or vegetable broth, warmed
  • 1/3 c. cream
  • 1/4 c. grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper to taste
  • 2 tbsp. butter
  • Fresh herbs to serve (chives, thyme, parsley)

For the mushrooms:

  • 2 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 yellow onion, finely chopped
  • 3 c. mushrooms of your choice, brushed clean and sliced (I used wild mushrooms)
  • Salt and freshly ground pepper, to taste

Directions:

To Cook the Risotto:

  1. 1. Using a blender or food processor crack the einkorn. After a few pulses some of the pieces should have a bit of flour as well. (It doesn’t take long but the extra step provides a bit of flour to help thicken the risotto and make it extra creamy without a ton of cheese.)
  2. 2. In a saucepan over medium heat, sauté the garlic, shallots and the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes.
  3. 3. Add the einkorn and cook, stirring, until the berries are hot and coated with oil, about 2 minutes.
  4. 4. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  5. 5. Add the broth 1/2 c. at a time, stirring constantly and making sure the liquid has been absorbed before adding more.
  6. 6. When the einkorn is about half cooked, stir in the cream, salt and pepper. Stir in the grated Parmesan. The risotto is done when the einkorn grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. If more liquid is required, use hot water. Add the butter at the end.
  7. 7. Transfer the risotto and mushrooms to a serving platter or individual bowls and garnish with grated Parmesan and fresh herbs of your choice.

To sauté the mushrooms:

  1. 1. In a cast iron pan over medium heat, melt the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until they are done about 10 minutes. Add the seasonings to taste.

Author's Notes:

I served my risotto with crispy bacon on the side, my boys loved it!

Images:

Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto

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Einkorn Risotto

Source: Cooking Melangery

  • Prep
    20 minutes
  • Total Time
    40 minutes
  • Serves
    2-3

Description

"Einkorn makes a hearty stand-in for Arborio rice in this unique version of risotto, which is enriched with cream and Parmigiano-Reggiano cheese, and served with sautéed mushrooms and fresh herbs."

Ingredients

For the risotto:

  • 3 tbsp. olive oil
  • 2 minced shallots
  • 2 tsp. minced garlic
  • 1/2 c. cracked einkorn
  • 1/4 c. dry white wine
  • 2 1/2 c. chicken or vegetable broth, warmed
  • 1/3 c. cream
  • 1/4 c. grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper to taste
  • 2 tbsp. butter
  • Fresh herbs to serve (chives, thyme, parsley)

For the mushrooms:

  • 2 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 yellow onion, finely chopped
  • 3 c. mushrooms of your choice, brushed clean and sliced (I used wild mushrooms)
  • Salt and freshly ground pepper, to taste

Directions

To Cook the Risotto:

  1. 1. Using a blender or food processor crack the einkorn. After a few pulses some of the pieces should have a bit of flour as well. (It doesn’t take long but the extra step provides a bit of flour to help thicken the risotto and make it extra creamy without a ton of cheese.)
  2. 2. In a saucepan over medium heat, sauté the garlic, shallots and the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes.
  3. 3. Add the einkorn and cook, stirring, until the berries are hot and coated with oil, about 2 minutes.
  4. 4. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  5. 5. Add the broth 1/2 c. at a time, stirring constantly and making sure the liquid has been absorbed before adding more.
  6. 6. When the einkorn is about half cooked, stir in the cream, salt and pepper. Stir in the grated Parmesan. The risotto is done when the einkorn grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. If more liquid is required, use hot water. Add the butter at the end.
  7. 7. Transfer the risotto and mushrooms to a serving platter or individual bowls and garnish with grated Parmesan and fresh herbs of your choice.

To sauté the mushrooms:

  1. 1. In a cast iron pan over medium heat, melt the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until they are done about 10 minutes. Add the seasonings to taste.

Author's Notes

I served my risotto with crispy bacon on the side, my boys loved it!

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