Farro Risotto with Chicken Hearts

Ingredients

• Spelt 5 oz
• Chicken hearts 5 oz
• Chicken Broth 15 fl oz
• Parmesan Cheese 0 oz
• Dry White Wine 0 fl oz
• Olive Oil 0 fl oz
• Butter 0 oz
• Onion 0 oz
• Garlic 1 clove
• Thyme 3 sprigs
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cook the spelt until it is al dente, which usually takes about half an hour. Then drain it in a colander.

Step 3

Clean the chicken hearts of any fat and blood clots.

Step 4

In a skillet, heat half the butter and olive oil and sauté the hearts until they are golden brown. Then cover with a lid and simmer on low heat for 20–30 minutes.

Step 5

Finely chop the onion and garlic.

Step 6

In a deep skillet, heat the remaining olive oil and butter, and sauté the onion until it becomes translucent. Then add the garlic and cook for 30 seconds.

Step 7

Add the spelt and sauté, stirring, for 5 minutes.

Step 8

Pour in the wine and simmer for 3 minutes to evaporate the alcohol, then add a ladle of broth.

Step 9

Continue to add the broth gradually, constantly stirring the risotto with a spatula for about half an hour. The spelt should retain its shape and not become overcooked.

Step 10

When the spelt is nearly cooked, add grated Parmesan cheese, stir, then taste and season with salt and pepper to your liking.

Step 11

Serve the spelt risotto with chicken hearts, garnished with a sprig of thyme.