Gastronomixs

Freekeh risotto

The smoky tones of the freekeh combine perfectly with the ripeness of the Parmesan cheese.

Freekeh risotto

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Ingredients

100

g

freekeh

2

 

shallots, finely chopped

1

clove

garlic, finely chopped

30

ml

olive oil

100

ml

white wine

1.4

litres

hot vegetable stock

40

g

Parmesan cheese

30

g

freekeh crème

30

g

butter

As needed:

 

salt and pepper

Preparation method

  • Gently fry the freekeh, shallot, and garlic in the olive oil.
  • Deglaze with the white wine.
  • Just as when cooking a classic risotto, cook by adding a little warm stock every few minutes. Ensure that the freekeh stays wet.
  • Once the freekeh is cooked al dente, leave the risotto to rest.
  • Finish with the Parmesan cheese, freekeh crème, and butter.
  • Season to taste with salt and pepper.

Serving suggestions

  • In a composition with components of halibut, leek, and olive oil.
  • Use in a composition with components of beef, parsnip, and celeriac.
  • In a composition with components of fennel, beetroot, and pistachio.

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