WHEAT RISOTTO

Ingredients :

2 cups wheat, soaked in water and rinsed

2 tablespoons olive oil

4 tablespoons butter, at room temperature

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 – 2 tablespoon fresh yellow ají (chili), seeded and deveined, blended

1 ½ teaspoon dried thyme

½ cup dry white wine

3 cups beef bouillon (chicken or seafood stock may be used). Use more if necessary

1 cup heavy cream

3/4 to 1 cup grated parmesan cheese

Salt

Pepper

1 ½ cup cooked fava beans (optional)

5 ½ oz (150g) farmers cheese, diced

Chopped parsley for garnish

Preparation:

Heat olive oil in a saucepan with 2 tablespoons butter and add onion and garlic. Cook over low heat until they are transparent. Stir in blended aji. Add wheat and thyme and stir to coat wheat. Add wine and bring to a boil for 34 minutes.

Stir in bouillon to cover wheat. Add more if necessary. Cook over low heat until wheat is tender. Add heavy cream, cooked fava beans and stir. Stir in parmesan cheese and remaining butter and half of fresh white cheese. Combine thoroughly and correct seasoning. Serve immediately and sprinkle with remaining cheese and parsley.

6 – 8 servings

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