Multi-Grain Risotto Recipe
Ingredients
- 250 g dry grain of your choice
- 800 g water
- 30 g fresh thyme
- 3 ea crushed garlic
- 1 ea bay leaf
- 1/2 ea yellow onion halved
- 1 ea shallot halved
- 1 ea carrot peeled and quartered
- 15 g salt
- 2000 g heavy cream
- 1 ea shallot halved
- 50 g thyme
- 50 g rosemary
- 50 g marjoram
- 2 ea crushed garlic
Instructions
- Place each grain of your choice in a separate pot with Mire Poix (a mixture of sautéed chopped vegetables used in various sauces), and cook on medium heat until tender.250 g dry grain of your choice, 30 g fresh thyme, 3 ea crushed garlic, 1 ea bay leaf, 1/2 ea yellow onion, 1 ea shallot, 1 ea carrot, 1 ea shallot, 50 g thyme, 50 g rosemary, 50 g marjoram, 2 ea crushed garlic
- Once tender, pour all into a baking pan to cool.
- Once cool, pull out all but the grain and set aside. Do this with four different grains.
- In a 4-quart sauce pot, combine cream and Mire Poix, and reduce on low heat to 1,000 g. Then strain.2000 g heavy cream
- Mix the four grains with half of the double cream, a tablespoon of water and a pinch of salt in a medium pot on low heat until creamy and hot, folding not stirring.800 g water, 15 g salt
- Finish with Parmesan cheese.