Spelt with Beetroot and Horseradish

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The word 'risotto' has long come to signify not just a dish made from a specific ingredient, but also a method. Therefore, something prepared in a similar way using spelt, also known as farro, can be considered risotto as well. One of the best chefs in the world, John Smith, adds beetroot and horseradish to his spelt risotto.

Ingredients

Spelt - 8.8 oz
Champagne Vinegar - 1 fl oz
Sugar - 1.8 oz
Beetroot - 1 piece
33% Cream - 3.5 oz
Fennel - 1 piece
Grated Ginger Root - 2 spoons
Olive Oil - 0 fl oz
Beetroot - 7 fl oz
Garlic - 2 cloves
Chicken Broth - 13 fl oz
Vegetable Oil - 1 fl oz
Spanish onions - 1 head
Sherry - 3 fl oz
Parmesan Cheese - 3.5 oz
Butter - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the spelt overnight in a small amount of water.

Step 2

Pour salted water over the spelt, just enough to barely cover it, and cook for about 15 minutes.

Step 3

Mix a pinch of salt, vinegar, and sugar, then marinate the diced or grated beetroot in this mixture. Thinly slice the fennel, combine it with olive oil, and season with salt and pepper. Mix the grated horseradish with sour cream, adding salt and pepper to taste. Refrigerate everything.

Step 4

Combine the chicken broth with the beet juice and sherry, bring to a boil, but do not let it boil, and then reduce the heat to low.

Step 5

In a saucepan, heat vegetable oil and sauté finely chopped onion and garlic until soft. Add spelt and stir-fry for two to three minutes. Gradually add the mixture of beet juice and other ingredients, stirring continuously, until the contents of the saucepan turn into a thick red porridge that resembles traditional risotto, in about five to seven minutes.

Step 6

Remove from heat, stir in grated Parmesan cheese and diced butter. Serve with horseradish mixed with sour cream, pickled beets, and fennel on the side, or combine everything on the plates.