Roman grain risotto "Dolomiti Bellunesi" with Lamon beans, Lamon lamb and Prussian apple from Sovramonte

Ingredients for 2 servings:

• n. B. Oil for frying
• 1 clove(s) garlic
• 1 onion(s)
• 250 g einkorn (einkorn rice) or regular einkorn soaked overnight (see note in text)
• 1 ½ handfuls of beans (lamb beans)
• 150 g lamb (preferably from Lamon sheep)
• e.g. beer (ideally Birra Pedavena)
• 1 apple (Pom Prussian)
• n. B. broth
• 50 g cheese (Piave), finely grated
• e.g. butter flakes
• n. B. Herbs, fresh, according to season

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

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

Dice the garlic and onion and sauté. Then add einkorn rice (a grain milled like rice) or regular einkorn (not milled like rice, but soaked overnight), along with the finely chopped Lamon lamb and the Lamon beans soaked overnight. Lightly roast everything. Finally, deglaze with Pedavena beer, add finely chopped Prussian apples from Sovramonte, and stir continuously until the liquid has reduced. Then, using a ladle, add a little more stock and reduce, stirring constantly, until the einkorn rice or regular einkorn 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, serve. Top with fresh seasonal herbs to taste and serve. Best served with any leftover Pedavena beer.