Spelt Risotto with Chicken Hearts
2 servings
60 minutes
Spelt risotto with chicken hearts is an unusual blend of traditional Italian cuisine with the delicate taste of offal. Spelt, an ancient grain, adds a nutty note to the dish, while the hearts provide a rich, intense flavor. Italians appreciate risotto for its creamy texture achieved by gradually adding broth. White wine adds a slight acidity, and parmesan completes the harmony of flavors. This dish is especially suitable for a cozy dinner when one desires warming yet refined food. Serving it with a sprig of thyme adds aromatic notes and makes the presentation elegant. Spelt risotto with hearts exemplifies how culinary traditions can intersect to create new gastronomic discoveries.
1
Prepare all the ingredients.
2
Boil the spelt until half-cooked, usually it takes about half an hour. Then drain it in a sieve.
- Spelt: 140 g
3
Clean the chicken hearts from fat and blood clots.
- Chicken hearts: 140 g
4
Heat half butter and olive oil in a pan and fry the hearts until golden brown. Then cover with a lid and simmer on low heat for 20-30 minutes.
- Butter: 50 g
- Olive oil: 50 ml
5
Chop the onion and garlic finely.
- Onion: 50 g
- Garlic: 1 clove
6
In a deep skillet, heat the remaining olive and butter and sauté the onion until translucent. Then add garlic and sauté for 30 seconds.
- Olive oil: 50 ml
- Butter: 50 g
- Onion: 50 g
- Garlic: 1 clove
7
Add the wheat and fry, stirring, for 5 minutes.
- Spelt: 140 g
8
Pour in the wine, simmer for 3 minutes to evaporate the alcohol, then add a ladle of broth.
- Dry white wine: 70 ml
9
Continue to add broth in portions, constantly stirring the risotto with a spatula for about half an hour. The spelt should retain its shape and not overcook.
- Chicken broth: 400 ml
10
When the spelt is almost ready, add grated parmesan, mix it, then taste and season with salt and pepper to your liking.
- Parmesan (Parmigiano Reggiano): 70 g
- Salt: to taste
- Ground black pepper: to taste
11
Serve spelt risotto with chicken hearts, garnished with a sprig of thyme.
- Thyme: 3 sprigs
