Roman grain risotto "Pianura Padana" with peaches, asparagus and Custoza white wine

Ingredients for 2 servings:

• n. B. Olive oil (preferably regional)
• 1 clove(s) garlic
• 1 shallot(s)
• 250 g emmer (emmer rice) or regular emmer, see note in text
• n. B. white wine (regional Custoza)
• 6 stalk(s) asparagus, cut into small pieces
• 1 peach(s), cut into pieces
• 5 slices of cooked ham, cut into small pieces
• n. B. broth
• 50 g Parmesan cheese (preferably Grana Padano)
• e.g. butter flakes
• n. B. Seasonal herbs, finely chopped

Instructions

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

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

Dice the garlic and shallot and sauté in olive oil (preferably from the northern region around Lake Garda). Then add emmer rice (a grain milled like rice) or regular emmer (not milled like rice, but soaked overnight). Lightly toast everything. Finally, deglaze with white wine, then add half of the peach pieces, the asparagus pieces, and the finely chopped ham slices. Stir continuously until the liquid has reduced. Then, using a ladle, add a little more stock 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 grated cheese, butter flakes, and remaining peach pieces. Season to taste, then let everything rest, covered, for 10 minutes; this will make the grain risotto creamier. Finally, arrange the dish, garnish with fresh seasonal herbs to taste, and serve. For garnish, add diced peaches and a slice of ham. Serve with the remaining white wine. This is a dish that might have been eaten 2,000 years ago in the Pianura Padana plain, south of the Padana axis of the Via Claudia Augusta, the first road across the Alps connecting Europe.