One of my very favorite cooking “projects” is risotto. I love the ritual of it. I love that once you’ve made it a few times, you’ve memorized the procedure for it and can make it again and again, no recipe needed. I love that it’s gourmet and elegant, but simple. I love that it’s sort of time-consuming, but gives you time in the kitchen to listen to music, unload the dishwasher, and have a glass of wine. I love that it requires patience.
Risotto is a ritual. I do it the same way each and every time, albeit with different flavoring ingredients. Heat the stock. Saute the aromatics. Add the grain. Stir in some wine. Gradually add broth and stir stir stir for the next 20 to 45 minutes, depending on which type of grain I’m using. Finish with cheese. Eat right away.
The only thing I don’t absolutely love about risotto is that it’s not exactly the healthiest food in the world. Let’s face it, traditional risotto is basically just a giant bowl of white rice. Delicious to indulge in once in awhile, for sure. But since I like to eat risotto more than once in awhile during the cold Michigan winter, I needed to find some alternatives. I’ve already experimented with steel cut oat risotto, and now I wanted to move on to something more exotic.
Enter Bob’s Red Mill and their Grains of Discovery line. Featuring nine grains used by the world’s oldest civilizations, like amaranth, millet and spelt, these products are perfect for anyone looking to incorporate more whole grains into their diet. And since they’re from Bob’s Red Mill (one of my go-to brands at the grocery store), I know they’re of the highest quality. I used their organic farro for this alterna-risotto. I flavored this farro and kale risotto with garlic, shallot and white wine, then stirred in shredded kale and Parmesan cheese. While the risotto was working away on the stove, I threw some plum tomatoes in the oven to roast into an elegant garnish for this big bowl of goodness.
This is a sponsored post written by me on behalf of Bob’s Red Mill. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food writing. All opinions are 100% my own.