Spelt Risotto

Ingredients

• 300 g spelt
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 150 ml alcohol‑free white wine
• 1.2 l Vegetable broth
• 1 waxy potato
• 300 g thick beans (fresh split or frozen)
• Salt
• 60 g Montello cheese (30% fat in total)
• 1 tbsp butter (15 g)
• Pepper
• 75 ml white wine vinegar
• 4 eggs
• 2 handfuls dandelion (10 g each)

Instructions

1. 1.

   Soak the spelt overnight in cold water. Drain and let it rest the next day.

2. 2.

   Peel and finely dice the onion and garlic. Sauté them in a pot with olive oil for 2–3 minutes over medium heat. Add the spelt, sauté for another 2 minutes, then deglaze with wine. Let it reduce slightly, then add enough broth to just cover the spelt. Grate the potato finely and stir in. Simmer gently for about 45 minutes, adding more broth as needed when liquid is absorbed.

3. 3.

   Meanwhile, cook the beans in boiling salted water for 3–4 minutes. Drain, shock with cold water, let them dry, and remove any small skins. Grate the cheese. After 40 minutes of cooking, stir the beans, butter, and cheese into the spelt, seasoning with salt and pepper.

4. 4.

   In a separate pot, bring about 1 l of water to a boil, add vinegar, and stir to create a whirlpool. Beat each egg separately in a small bowl and gently slide them into the swirling water. Cook for 4–6 minutes below boiling until set. Rinse, wash, and dry the dandelion leaves.

5. 5.

   Serve the spelt risotto in deep bowls. Drain the poached eggs and place on top. Spoon the dandelion leaves over the dish and sprinkle with pepper.