Roman grain risotto "South Tyrolean Wine Route" with various grapes and asparagus

Ingredients for 2 servings:

• Butter for frying
• 1 shallot(s)
• 1 clove(s) garlic
• 1 ½ cup(s) rice (ancient grain rice, milled like rice) or regular, unmilled ancient grain, soaked overnight
• Wine (South Tyrolean wine, e.g. Kalterer See)
• ½ bunch asparagus, green
• ½ bunch asparagus, white
• 15 grapes, dark
• 15 grapes, light
• 15 grapes, semi-dark
• e.g. vegetable broth
• 50 g mountain cheese
• Butter flakes, as desired

Instructions

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

Finely dice the garlic and shallot and sauté in a little butter. Add the ancient grain rice or the soaked, regular, unpolished ancient grain and toast everything slightly. Then deglaze with a little wine. Add the asparagus pieces and half of the halved currants and simmer, stirring constantly, until the liquid has reduced. Then add a little more stock, stirring constantly. The more the ingredients are stirred over the hot pan with little or no liquid, without burning, the more roasted ingredients are created and the more flavorful the risotto will be. That’s why they say, the more you stir, the better the risotto becomes. Keep adding vegetable stock and reduce, stirring constantly, until the pearl barley has reached the desired consistency. When the pearl barley has reached the desired consistency, remove the grain risotto from the heat. Stir in the grated cheese, butter flakes, and the remaining halved grapes (except for a few for decoration), season to taste, and let the whole thing rest, covered, for 10 minutes. This will make the grain risotto creamier. Finally, serve. Tip: Add fresh seasonal herbs to taste and serve. A few whole or halved grapes make an edible garnish. The remaining wine can be enjoyed with it. This is a dish that might have been eaten 2,000 years ago in the Ostallgäu region near the Alps, in the very south of the Bavarian section of the Via Claudia Augusta, the first road across the Alps connecting Europe.