Einkorn Risotto with Caramelized Garlic & Oven-Roasted Tomatoes

LEE, Mass. (Mass Appeal) - Risotto can be filling, savory, light or heavy, but it's almost always delicious. Pastry Chef Rachel Portnoy and Executive Chef Franck Tessier from Chez Nous in Lee showed us how to make a delicious risotto with caramelized garlic and oven-roasted tomatoes.

Einkorn “Risotto” with Caramelized Garlic & Oven-Roasted Tomatoes
Serves 6-8 as a main course

Ingredients:

• 1 ½ c Einkorn grain, soaked overnight & well-drained
• 1 medium onion, diced
• 2 bay leaves
• ½ c white wine
• Approx. 1 ½ qt vegetable stock (or water, or chicken stock)

Directions:

1. Saute the onion in 3 tbsp olive oil until translucent, then toss the Einkorn in and sauté one more minute.
2. Add the bay leaves and the white wine to deglaze, then pour in enough stock to cover the grain completely, bring to boil and then reduce to slow simmer.
3. Cook slowly approx. 45 mins until the grain is tender and has absorbed all of the liquid.
4. Add more stock if necessary, and season with 1 ½ t salt and plenty of freshly ground pepper.
5. When fully cooked, finish the risotto with the following:
   1. ½ c grated Parmesan cheese
   2. ¼ c caramelized garlic puree (recipe follows)
   3. 1 ½ c oven dried tomatoes (recipe follows)
   4. ½ lb fresh spinach (can sauté on the side, or wilt into the hot risotto)
   5. Top with either pan-seared scallops, grilled salmon, or seasonal vegetables and serve.
       

Caramelized Garlic:

1. Separate the cloves of 1 head of garlic and toss in 1 tbsp olive oil, ¼ t salt and pepper.
2. Roast in a 250F oven until caramel colored, about ½ hr.
3. When cool, puree in a small food chopped and reserve in the fridge, up to one week.

Oven-dried Tomatoes:

Ingredients:

• 2 pts cherry or grape tomatoes
• 1 Tbsp Herbes de Provence
• ¾ t salt
• Fresh pepper
• 2 ½ Tbsp olive oil

Directions:

1. Slice the tomatoes in half. Toss all of the ingredients together and spread flat on a baking tray (or two).
2. Bake about one hr. at 250F until dry but not too browned.
3. Store in the fridge up to 3 days.