Risotto, 7 Grain...

Aborio Rye berry Spelt Barleu Buck wheat Quinoa, Red Oats and Barley flakes This is a great recipe that can be adapted to so many different ingredients. Morels and asparagus in the spring time, sweet corn and bacon in the fall. Even artichokes and preserved lemon qould work. Right now we are finishing with a marrow/foie butter. The key to this recipe is understanding that all of the above cook at different time lengths. So knowimg which to start with and which to end with. Sayimg we are going to start with 1 quart of aborio, the others will be in ratio of 2 to 1, so in other words, 1qt of aborio equals 1/2 cup all others. So we will sweat brunoise onion and leeks, 2 cups worth in olive oil and fresh good quality butter. Add the aborio amd toast for about 5 minute's. Add 1/2 bottle white wine. Cook and reduce out all the wine. Cook the aborio 1/2 way using which ever stock you are using. We use vegetable stock, to keep the original flavor of the grains. Once half cooked, add the Rye, Spelt and Barley. Cook them to 85%. Add the Buckwheat and Quinoa, cook until rices are al dente. Once cooked add Oats and Barley Flakes. Lay out onto parchment paper lined sheet tray. Cool immediately. The pick up is the same as you would regularly with risotto.