Roman grain risotto "Hostilia" with emmer rice, Mantovana pear and melon

Ingredients for 2 servings:

• e.g. olive oil
• 1 clove(s) garlic, finely chopped
• 1 shallot(s), finely chopped
• 250 g emmer (emmer rice) or regular emmer, see note in text
• e.g. red wine (Lambrusco)
• 1 pear(s) (ideally Mantovana pear), diced
• 1 melon(s), diced
• e.g. vegetable broth
• 50 g Parmesan cheese (ideally Gran Padano), finely grated
• e.g. butter flakes
• n. B. Seasonal herbs

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.

Finely chop the garlic and onion and sauté. Then add emmer rice (a grain milled like rice) or regular emmer (not milled like rice, but soaked overnight) and toast slightly. Finally, deglaze with Lambrusco. Add half of the diced pear and half of the diced melon. Stir continuously until the liquid has reduced. Then, add a little more stock with a ladle 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 finely grated Parmesan cheese, butter flakes, and the second half of the diced pear and melon. Season to taste, then cover and let rest for 10 minutes, which will make the grain risotto creamier. Finally, plate up, garnish with fresh seasonal herbs to taste, and serve. A slice of pear and a slice of melon are perfect for garnishing. Serve with the leftover Lambrusco.