This is a recipe from the New York Times that a customer shared with me. She made it last week and says it is delicious. Since we are talking risotto, Risotto is traditionally made with arborio rice. However, I like to make my "risotto" dishes with spelt berries, wheat berries, and the like. You get the benefit of a whole grain, the texture is firmer and the flavor is nuttier and earthier than you would get from any rice. I was surprised to see from April's Bon Appétit, that chefs agree with me. The thing to remember is that arborio rice releases lots of creamy starches. Whole grains like spelt will too, but you might need to add some cream or milk to get the right creamy texture. They also take longer to cook. Experiment with this recipe and tell us how it turns out!

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