Scopri

Spelt like risotto with beetroot, parmesan cheese and balsamic vinegar

Chef Danilo Angè

Difficulty: easy

Method: 10

Cooking: 20

Difficulty: easy

Method: 10

Cooking: 20

Chef Danilo Angè

Difficulty: easy

Method: 10

Cooking: 20

Difficulty: easy

Method: 10

Cooking: 20

Method

  1. 01 /

    Put the spelt in a bowl, cover with water and let it rehydrate for 2 hours.
    Blend the beetroot with the orange zest, adding a ladle of vegetable stock.
    Drain the spelt from the water and put it in a saucepan with the extra virgin olive oil, toast it on medium heat for 1 minute, splash it with white wine and let it evaporate.
    Cover with vegetable stock and cook for 10 minutes, whilst stirring.
    Add the beetroot purée and cook for a further 10 minutes, adding stock as necessary, until al dente.
    Adjust the salt and pepper and stir in butter and grated Parmesan cheese over a low flame.
    Arrange the farro on the serving dish, add the parmesan shavings and top with a few drops of balsamic vinegar.

Wine pairing

Serve with a fresh, fruity white like a Sauvignon or a Muller Thurgau from Alto Adige.

Spelt should be prepared and served there and then, but you can save time by preparing the stock in advance.

From mid-cooking onwards, the stock should only be added as necessary, as it is absorbed, so as not to end up with a spelt with too much stock.
‘Mantecatura’ is done away from the heat.

When you have leftover spelt, store it in the fridge for a couple of days, warming it up in a pan before eating.

Best to buy decorticated spelt rather than pearled spelt, as it is richer in fibre. The 2-hour soaking reduces the cooking time, which would otherwise be much longer.
The spelt can be sautéed by replacing the butter with extra virgin olive oil, in the same quantity.
Should you not have balsamic vinegar on hand, you can finish the recipe with grated orange zest.

Ingredients for 4 people

320 g of spelt
20 g of extra virgin olive oil.
1 dl white wine
1 l vegetable stock
200 g cooked red beetroot
1 orange
40 g butter
40 g grated Parmesan cheese
40 g parmesan shavings
Balsamic vinegar to taste
Salt and pepper

Wine pairing

Serve with a fresh, fruity white like a Sauvignon or a Muller Thurgau from Alto Adige.

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