Roman grain risotto "Middle Vinschgau" with asparagus and berries

Ingredients for 2 servings:

• 1 garlic clove(s)
• 1 shallot(s)
• 1 ½ cup(s) spelt rice (polished spelt like rice) or regular spelt soaked overnight
• white wine (Riesling)
• 1 bunch of white asparagus
• some currants
• some strawberries, cut into pieces
• vegetable broth
• 50 g mild mountain cheese, grated
• Butter flakes, to taste
• some blueberries (blackberries)
• some raspberries
• salt and pepper
• n. B. Seasonal herbs
• some blueberries (blackberries)
• some raspberries

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 might have been eaten in the region 2000 years ago

Dice the garlic and onion and sauté. Then add spelt rice (polished like rice) or regular spelt that has been soaked overnight and toast everything slightly. Finally, deglaze with Riesling, add asparagus pieces, strawberry pieces, and currants, and stir continuously until the liquid has reduced (the more often and more vigorously the ingredients are stirred over the bottom of the pan with little or no liquid, without burning, the more toasted ingredients are created and the more flavorful the risotto will be – it’s also said that the more you stir, the better the risotto becomes, but it’s really all about the toasted ingredients). Then, using a ladleful of stock, add the broth and reduce it, stirring constantly, until the spelt has the desired consistency and flavor. When the spelt is cooked to your liking, remove the grain risotto from the heat. Stir in the grated cheese and butter flakes, along with some blackberries (blueberries) and raspberries. Season to taste, cover, and let rest for 10 minutes, which will allow the grain risotto to become creamier. Finally, serve. Add fresh seasonal herbs to taste and garnish with blueberries (blackberries) and raspberries. This is best served with the remaining Riesling. This is a dish that might have been eaten 2,000 years ago around the narrowest part of the Vinschgau Valley, in the middle of the Via Claudia Augusta, the first road across the Alps connecting Europe.