Roman grain risotto "Genussregion TirolWest" with minced grey cattle, plums and sprouts

Ingredients for 2 servings:

• Butter for sautéing
• 1 garlic clove(s), finely chopped
• ½ onion(s), finely chopped
• 1 ½ cup(s) rice (einkorn rice) or regular einkorn (soaked overnight)
• 200 g minced beef (ideally from Tyrolean Grey Cattle)
• n. B. beef broth
• 100 g sprouts (seedlings)
• some plum brandy
• 6 plums, cut into pieces (some cut into eighths for decoration)
• 50 g mountain cheese, grated
• e.g. butter flakes
• e.g. salt and pepper
• n. B. Seasonal herbs, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Finely dice the garlic and onion and sauté in a little butter. Add the einkorn risotto or the soaked regular einkorn and the ground beef, and brown everything slightly. Finally, deglaze with a little beef broth, add the plum pieces and sprouting sprouts, and simmer, stirring constantly, until the liquid has reduced. The more the ingredients are stirred over the hot pan with little or no liquid, without burning, the more toasted ingredients will develop and the more flavorful the risotto will be. It is also said that the more you stir, the better, but the toasted ingredients are crucial. Deglaze with a little beef broth every now and then and simmer, stirring constantly, until the liquid has reduced and the einkorn/einkorn rice has reached the desired consistency. When the einkorn has reached the desired consistency, remove the grain risotto from the heat and stir in the grated cheese, butter flakes, and a little plum brandy. Season to taste, cover, and let rest for 10 minutes, which will allow the grain risotto to become creamier. Finally, serve. Top with fresh seasonal herbs to taste and serve. Plum wedges make a great edible garnish. Serve with white wine and perhaps 2 cl of fine plum brandy. This is a dish that might have been eaten 2,000 years ago in the TirolWest culinary region, in the Tyrolean section of the Via Claudia Augusta, the first road across the Alps connecting Europe.