Скачать или смотреть Pioneer Cooks: Montana Risotto 🔥

Cook on the wood-fired cookstove with us today! Let's make risotto the Montana way, with wheat instead of rice. Wheat berry risotto is incredible when made with browned-butter sage and Italian sausage. A meal fit for kings and farmers alike.
Join us in the 1880s homestead cabin in the middle of a Montana field while we take on haying and cooking. One foot in history and one foot in the modern world. Cheers!

MONTANA RISOTTO:
2 cups heritage wheat berries (seeds)
1 1/2 cups beef stock
salt & cracked pepper
1 cup finely shredded Italian cheeses
green onion, sage, caramelized onion

Soak wheat berries overnight in cold water. Brown them in butter, cover with simmering stock, add simmering stock ladle by ladle and stir often. Add some caramelized onion, garlic, and your favorite cheese. Serve with grilled Italian sausage and green onion. Season of course. --recipe courtesy of Andrew Wingram
*brown-butter sage addition: take a handful of fresh sage leaves, fry in hot butter quickly, 1-2 min. Remove leaves, reserving for garnish. Add the sage-infused butter to the risotto toward the end of cooking.

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