Roman grain risotto "Valpolicella" with dark berries, strawberries, Ripasso and a dash of Amarone

Ingredients for 2 servings:

• n. B. Olive oil (preferably from the region)
• 1 clove(s) garlic
• 1 shallot(s)
• 250 g emmer (emmer rice) or regular emmer, see note in text
• 1 jar red wine
• 6 large strawberries, diced
• 20 grapes (grapes), dark, halved
• e.g. vegetable broth
• 50 g Parmesan cheese (preferably Grana Padano)
• e.g. butter flakes
• Red wine (regional Amarone)
• n. B. Seasonal herbs, finely chopped

Instructions

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

A dish that could have been eaten in the region 2,000 years ago.

Dice the shallot and garlic and sauté in olive oil. Then add emmer rice (a grain milled like rice) or regular emmer (not milled like rice, but soaked overnight). Toast everything lightly. Finally, deglaze with red wine (preferably Ripasso, typical of the region), add half of the diced strawberries and half of the halved dark currants, stirring continuously until the liquid has reduced. Then, using a ladle, add a little more stock and reduce, stirring constantly, until the emmer rice or regular emmer has the consistency you like best. When the grains have reached the desired consistency, remove the grain risotto from the heat. Stir in the grated cheese, butter flakes, the remaining currant halves, half of the diced strawberries, and a splash of Amarone (a typical wine of the region). Season to taste, then let everything rest, covered, for 10 minutes; this will make the grain risotto creamier. Finally, arrange the dish, garnish with fresh seasonal herbs to taste, and serve. Garnish with halved strawberries and grapes. Serve with the remaining Ripasso. This is a dish that might have been eaten 2,000 years ago in Valpolicella, in the foothills of the Alps north of Verona, along the Padana axis of the Via Claudia Augusta, the first road across the Alps connecting Europe.