Farro Risotto with Chicken Hearts

Risotto | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Farro risotto with chicken hearts

Ingredients

Spelt - 4.9 oz
Chicken hearts - 4.9 oz
Chicken Broth - 13 fl oz
Parmesan Cheese - 2.5 oz
Dry White Wine - 2 fl oz
Olive Oil - 1 fl oz
Butter - 1.8 oz
Onion - 1.8 oz
Garlic - 1 clove
Thyme - 3 sprigs
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Cook the spelt until it is al dente, which usually takes about half an hour. Then drain it in a colander.

Step 3

Clean the chicken hearts of any fat and blood clots.

Step 4

In a skillet, heat half the butter and olive oil and sauté the hearts until they are golden brown. Then cover with a lid and simmer on low heat for 20–30 minutes.

Step 5

Finely chop the onion and garlic.

Step 6

In a deep skillet, heat the remaining olive oil and butter, and sauté the onion until it becomes translucent. Then add the garlic and cook for 30 seconds.

Step 7

Add the spelt and sauté, stirring, for 5 minutes.

Step 8

Pour in the wine and simmer for 3 minutes to evaporate the alcohol, then add a ladle of broth.

Step 9

Continue to add the broth gradually, constantly stirring the risotto with a spatula for about half an hour. The spelt should retain its shape and not become overcooked.