Here comes a delightful “risotto” with farro (einkorn wheat), leek and radicchio… It’s all about that cozy, slow-cooked vibe!

Welcome to our plant-based recipes collection – the fruit (veggies and desserts) of the collaboration between Simona & Orsola (ottimoblog.com and appetibilis.net) | Here happily edited and translated by Orsola 😀

Botanically known as “Triticum monococcum”, the einkorn belongs to the farro family, and it may be the oldest forms of wheat, dating back over 10,000 years (so the experts say).

The farro family – besides einkorn – includes also emmer (Triticum dicoccum), and spelt (Triticum spelta). It’s rich in protein and gives a lot of energy – was a staple food in the ancient Rome diet. Indeed farro was part of the Roman legion’s rations, providing a durable, nutritious food source for soldiers.

Say it in Italian! 🇮🇹 Here’s how to read radicchio [ra-dì-kee-oh].
The emphasis is on the Italian “cch” that sounds as a strong/double k

Recipe for ‘risotto’ with farro (einkorn wheat), leek and radicchio

The technique used to cook the farro is called “risottare”. It’s just a way we use in Italy to say you’re making a risotto with a twist! Mostly when we utilize an ingredient other than rice.

So, in this case, we gave the einkorn wheat the risotto treatment – cooking it slowly in broth, stirring until it’s just as creamy and comforting as the classic dish.

About the gluten content

• Yes, it does contain gluten, therefore is not suitable for celiacs. Although with a simpler protein structure, some people with gluten sensitivity may find easier to digest.
• For the gluten-free version go for a risotto’s rice like Carnaroli or Vialone Nano, just to name the classics.

[servings: 2 (70 – 80 g farro/rice per person) | total time: 30 min (10 min prep, 20 min cooking) | difficulty: medium easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |

Ingredients

• 160 g einkorn wheat (or rice)
• 1 leek (medium size)
• 1 radicchio (the long type like Treviso variety, if you can find it)
• 1/4 cup dry white wine
• 4 tablespoons of oil (*)
• 1 L of hot vegetable stock 2 tablespoons of grated fauxmage (**) for creaming
  • + some for garnish

(*) About the oil – Unless otherwise specified, we use organic and cold-pressed oil like evoo and/or sunflower seed, (the high-oleic type for frying).

(**) Try our super easy recipe to make a homemade fauxmage: the “Ottimo! Grattugiato”, a Plant-Based Grated Cheese

for the homemade broth (optional)

• 1 carrot
• 1 onion
• 1 celery stalk
• (or self-produced stock cube)

Tools

• medium size casserole,
• wooden spoon,
• ladle for the broth

Directions

1. Broth… Just in case you decide to prepare the stock from scratch at home, it’ll take: 5 min prepping + 1 h 30 min cooking time.
   • Wash and clean the vegetables (leave them whole);
   • Place them in a casserole, filled with an abundant Litre of cold water, and bring to the boil. Let it simmer till ready.
   • If there is any left over, you can freeze it.

For “risotto”.

2. Clean and cut the leek lengthwise, and slice it finely.
3. Do the same with the radicchio, but not too finely (about ½ cm).
4. Keep the two vegetables aside, separate.
5. Heat the oil in a saucepan and brown the leek, taking care not to burn it.
6. Add the einkorn (or rice) and stir for a few minutes to toast it slightly.
7. Raise the heat and pour the wine – over the sides of the saucepan to let it evaporate.
8. Stir and – when the wine has gone – lower the heat and start adding the stock.
9. One ladleful at a time, stirring continuously to let it absorb before adding the next.
10. Yes, it takes a little patience, but it is very satisfying.
11. You can easily tell if it’s cooked (just right) in two ways.
12. First, when you turn it over with your spoon, it’ll make a lovely soft noise. And second, by tasting it!
13. When you think it’s cooked (it’s a matter of preference, you know), remove from the heat, add 2 tablespoons of fauxmage and a tablespoon of oil, and continue stirring to cream.
14. If it tends to dry out, add a little stock.
15. At this point, add 2/3 of the radicchio and stir,
16. use the rest for decoration.
17. Sprinkle with a little gromage and serve.

Granocco is less risqué-sensitive than risotto, which should instead be served immediately so as not to risk it becoming soggy.

Disclosure: We wanted to inform you that CereAmo kindly provided us with their Granocco to try out some recipes.

Interesting Links

Ecco la ricetta in italiano per il “Risotto” con farro monococco, porro e radicchio

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Simona Scarone

Cucina, corsi, oli essenziali.
Insegno a cucinare in modo sano, testo e invento ricette “plant based” anche in video.
Scrivo racconti di cucina e non solo.

Cuisine, cooking lessons, essential oils.
I teach healthy cooking, test and create “plant based” recipes, also on video.
I write about food, and other stories.