Cream of Celery Einkorn Risotto
Recipes
Ingredients
- 1½ cups jovial Einkorn Wheat berries
- 1 tablespoon butter
- 1 tablespoon jovial Reserve Blend Extra Virgin Olive Oil
- 1 shallot or ½ medium red onion, diced
- 4 celery stalks, sliced thinly
- ½ teaspoon of sea salt
- 1½ cups whole milk
- 1½ cups chicken or vegetable stock
- ½ cup grated Pecorino or Parmigiano cheese
- Fresh chives for garnish
Instructions
- Soak the wheat berries in 3 cups of water for 8 to 10 hours. Rinse and drain.
- In a medium saucepan, cook the butter, oil, onion, ¾ of the celery, and salt on medium-high heat for 15 minutes until the onions begin to caramelize.
- Add the milk and stock and bring almost to a boil, then lower the heat to low and simmer for 20 to 25 minutes until the celery is soft. Puree the mixture with an immersion blender until smooth and creamy.
- Add the wheat berries and the remaining celery and simmer covered for 25 to 30 minutes until the wheat berries are soft, stirring frequently.
- Turn off the heat and let stand covered for 10 minutes. Stir in the grated cheese and serve
