Grain risotto "Naturparkregion Reutte" with Tyrolean mountain lamb and pears

Ingredients for 2 servings:

• some butter
• 1 onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• 200 g lamb, finely chopped
• 1 ½ cup(s) einkorn (milled like rice) or unmilled einkorn soaked overnight
• some beer
• ½ pear(s)
• 1 plum(s)
• Broth for pouring
• 50 g mountain cheese, grated
• e.g. butter flakes
• e.g. salt and pepper
• n. B. Seasonal herbs, chopped

Instructions

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

This is a dish that might have been eaten in the region 2,000 years ago.

Finely dice the garlic and onion and sauté in a little butter. Then add the einkorn rice or soaked einkorn grains and the finely chopped lamb, and brown everything slightly. Finally, deglaze with a little beer. Finely chop the pear and plum, add them, 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 roasted flavor will develop and the risotto will be). Deglaze with a little soup stock every now and then, and simmer, stirring constantly, until the liquid has reduced. Continue this process until the einkorn grains have reached the desired consistency. When the grain risotto has reached the desired consistency, remove from the heat. Stir in the grated cheese and butter flakes, season to taste, and let stand, covered, for 10 minutes; this will allow the grain risotto to become creamier. Finally, serve. Add fresh seasonal herbs to taste and serve. Enjoy with the remaining beer. This is a dish that might have been eaten 2,000 years ago in the Reutte Nature Park region, in the far north of the Tyrolean section of the Via Claudia Augusta, the first road across the Alps connecting Europe.