📝 About This Recipe
Experience the deep, nutty soul of humanity’s oldest cultivated wheat in this luxurious Einkorn Risotto. Unlike traditional Arborio rice, whole-grain einkorn berries provide a satisfying 'al dente' pop and a complex sweetness that pairs beautifully with earthy forest mushrooms. Bathed in a velvety, parmesan-infused broth, this dish is a rustic yet sophisticated celebration of ancient grains and modern culinary technique.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Einkorn berries (rinsed and drained; no soaking required)
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter (divided)
Aromatics and Mushrooms
- 2 pieces Shallots (finely minced)
- 3 pieces Garlic cloves (minced)
- 10 ounces Cremini or Shiitake mushrooms (cleaned and thinly sliced)
- 1 tablespoon Fresh thyme (leaves stripped from stems)
The Braising Liquid
- 5-6 cups Vegetable or Chicken stock (low sodium, kept at a simmer)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Finish
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Lemon juice (for brightness)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Once it reaches a simmer, reduce the heat to low to keep it hot throughout the cooking process.
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2
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
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3
Add the sliced mushrooms to the pot. Sauté for 5-7 minutes without stirring too frequently, allowing them to brown deeply and release their moisture. Season with a pinch of salt.
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4
Remove the browned mushrooms from the pot and set them aside on a plate. Lower the heat to medium.
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5
Add the remaining 1 tablespoon of olive oil to the same pot. Stir in the minced shallots and cook for 2-3 minutes until translucent and soft.
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6
Add the garlic and the einkorn berries to the pot. Toast the grain for 3 minutes, stirring constantly, until the einkorn smells nutty and the edges of the grains look slightly translucent.
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7
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits (fond) from the bottom. Simmer until the wine has almost completely evaporated.
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8
Add 1 cup of the hot stock to the einkorn. Stir occasionally. Unlike rice risotto, einkorn doesn't require constant stirring, but occasional movement helps release the starches.
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9
Once the liquid is mostly absorbed, add another ladleful (about 1/2 cup) of stock. Continue this process, adding stock only after the previous addition is absorbed.
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10
Continue cooking for 35-45 minutes. Einkorn takes longer than rice; you are looking for a tender texture that still maintains a distinct, firm 'pop' when bitten.
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11
When the grain is cooked to your liking, stir the sautéed mushrooms and fresh thyme back into the pot. Add one final splash of stock if the mixture looks too dry.
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12
Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter, the grated Parmigiano-Reggiano, and the lemon juice. The consistency should be 'all’onda'—wavy and slightly loose, not stiff.
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13
Taste and adjust seasoning with salt and pepper. Cover the pot and let it rest for 2 minutes to allow the flavors to marry.
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14
Spoon the risotto into warm bowls. Garnish with fresh parsley and an extra sprinkle of parmesan before serving immediately.
💡 Chef's Tips
Be patient with the grain; einkorn is a whole grain and will not become mushy like Arborio, so don't expect it to lose its texture. Always use hot stock; adding cold liquid to the pot shocks the grain and slows down the cooking process significantly. If you want an even creamier result, you can pulse 1/4 cup of the cooked einkorn in a blender and stir it back in at the end. For a vegan version, substitute the butter with a high-quality vegan butter and use nutritional yeast or a vegan parmesan alternative. Store leftovers in the fridge for up to 3 days; reheat with an extra splash of broth to restore the creamy texture.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a cool-climate Chardonnay or an Italian Soave. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to cut through the richness. Top with a poached egg for an extra decadent, silky finish that flows into the grains. Accompany with roasted root vegetables like carrots or parsnips for a complete autumnal feast. A drizzle of high-quality truffle oil just before serving adds a luxurious earthy aroma.