Ingredients:
- 3 cups milk or chicken stock
- 1 1/2 cups water
- 1 bay leaf
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 1 small yellow onion, finely diced
- 1 1/2 cups coarsely ground spelt and emmer blend
- 3/4 cup finely grated Parmigiano-Reggiano cheese
Directions:
In a small saucepan over medium-high heat, combine the milk and water and bring to a simmer. Add the bay leaf and season with salt and pepper. Reduce the heat to low and keep the milk mixture warm.
In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the spelt and emmer blend and cook, stirring frequently, until the grains are toasted, 1 to 2 minutes. Add half of the milk mixture and cook, stirring frequently, until most of the liquid has been absorbed, about 10 minutes. Add the remaining milk mixture and cook, stirring frequently, until the mixture is creamy and most of the liquid has been absorbed, about 10 minutes more.
Remove from the heat and stir in the cheese. Discard the bay leaf and adjust the seasoning with salt and pepper. Spoon the risotto into bowls and serve immediately. Serves 4.
Recipe Courtesy of Dan Barber, Blue Hill.
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