Roman grain risotto "Tiroler Zugspitz Arena" with Kaminwurzen and sweet apple

Ingredients for 2 servings:

• some butter
• 1 clove(s) garlic, finely chopped
• 1 onion(s), finely chopped
• 2 Kaminwurzn, finely chopped
• 1 ½ cup(s) rye (rye rice, milled like rice)
• some beer
• 1 sweet apple, finely diced
• n. B. broth
• e.g. butter flakes
• 50 g mountain cheese, grated
• e.g. salt and pepper
• 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

This is a dish that might have been eaten in the region 2,000 years ago.

Finely dice the garlic and onion and sauté in a little butter. Add the rye rice (alternatively, use regular unpolished rye soaked overnight) and the Kaminwurzn cubes and toast everything slightly. Finally, deglaze with a little beer, then add the apple cubes. Simmer, stirring constantly, until the liquid has reduced (the more the ingredients are stirred over the hot pan with little or no liquid without burning, the more roasted ingredients will develop and the more flavorful the risotto will be). Deglaze the pan with soup stock and simmer, stirring constantly, until the liquid has reduced. Continue stirring until the rye grains have reached the desired consistency. When the rye grains have reached the desired consistency, remove the grain risotto from the heat. Stir in the grated cheese and butter flakes, season to taste, and let stand, covered, for 10 minutes, which will allow the grain risotto to become creamier. Finally, serve. Add fresh seasonal herbs to taste and serve. Tip: Cheese cubes and slices of smoked sausage make for edible garnishes. Enjoy with the remaining beer. This is a dish that might have been eaten 2,000 years ago in the Tyrolean Zugspitz Arena, on the Tyrolean section of the Via Claudia Augusta, the first road across the Alps connecting Europe.