Farrotto (Spelt Risotto)

For the farrotto (spelt risotto) soak farro in water overnight and drain the next day. Then finely dice the shallots and sauté in a little olive oil until translucent. Add farro and pour white wine. While stirring vigorously, gradually add the vegetable stock and tomato sauce and steam the farro for about 7-10 minutes al dente.

Finally, stir in about 1 tablespoon of butter, some olive oil and freshly grated Parmesan. Meanwhile, clean the chanterelles, slice and sauté in a little butter. Scald the tomatoes, peel off the skin, remove the seeds and cut into cubes.

Add the fried chanterelles together with the coarsely chopped parsley and the diced tomatoes and season the farrotto (spelt risotto) with sea salt and pepper.Cooking time: approx. 7-10 minutes.

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