Roman grain risotto "Feltre" with chestnuts, walnuts, mushrooms and dried apple slices

Ingredients for 2 servings:

• n. B. olive oil for sautéing
• 1 clove(s) garlic
• 1 onion(s)
• 200 g wheat (mountain wheat, milled like rice) or regular mountain wheat, see addition in text
• n. B. white wine
• 1 handful of mushrooms of your choice, finely sliced
• 10 chestnuts, cooked, finely chopped
• 8 walnut halves, finely chopped
• e.g. vegetable broth
• 50 g hard cheese (Piave), finely grated
• e.g. butter flakes
• n. B. Seasonal herbs
• ½ handful of apple slices, dried (Koinze)

Instructions

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

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

Dice the garlic and onion and sauté in olive oil. Then add mountain wheat rice (a grain milled like rice) or regular mountain wheat (not milled like rice, but soaked overnight). Toast everything lightly. Finally, deglaze with white wine, add the chopped chestnuts, chopped walnut halves, koinze, and thinly sliced ​​mushrooms. Stir continuously until the liquid has reduced. Then, add a little more stock with a ladle and reduce, stirring constantly, until the mountain wheat rice or regular mountain wheat 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 and butter flakes. Season to taste, then cover and let rest for 10 minutes, which will make the grain risotto creamier. Finally, arrange the dish on the pan, garnish with fresh seasonal herbs to taste, and serve. For garnish, try chestnuts, walnut halves, and koinze (all best from Feltrino). Serve with the remaining white wine. This is a dish that might have been eaten 2,000 years ago in Feltrino, between the Dolomites and the foothills of the Alps, in the northern part of the Venetian section of the first road across the Alps connecting Europe, the Via Claudia Augusta.