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Wheatberry Risotto

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John Paul Carmona, Level 1
John Paul Carmona
This risotto is truly different from the rest. The use of wheatberries gives this Poularde a smoky, remarkable flavor that is unforgettable. Follow New American Chef John Paul Carmona as he shares his Risotto recipe in this Grokker Premium video.

Cooking Recipe

Servings: 6
Cook Time: 30 minutes
Prep Time: 15 minutes
Ready In: 45 minutes

Chicken fat, vegetable oil, or olive oil
Half of medium Onion chopped
2 cups of wheatberries, soaked overnight
4 cups Chicken stock
1.5 ounces of butter
2 cups of Shiitake mushroom
2 cloves of garlic
A Pinch of salt
1 sprig of thyme
Cream, soy cream, or almond cream
Parmesan cheese

1. Start with a nice medium heat pot with chicken fat and add the onions. Cook the onions very lightly so that they aren't too brown but just to soften them. Make sure you are stirring the onions so that they don€t burn.

2. Now add in the 2 cups of wheatberrys and stir and sear them. Don€t burn them but toast them. They give a wonderful nutty flavor. Add about 4 cups of stock and turn down the heat and cover it.

3. Take a medium high heated pan and melt some butter. Add in the Shitake mushroom and just sear them don€t move them just let them sit there and sear. Lower the heat once the mushrooms have some color and then add the chopped garlic. Make sure the heat is lowered so the garlic doesn't burn. Stir and add salt and 1 sprig of thyme.

4. Take the wheatberries again and add some stock and add the mushrooms and stir together. As your stirring add some cream and more butter as well as little more salt. Now finish with Parmesan cheese.

Wheatberry Risotto


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