WHEAT RISOTTO

Onions, Leeks, bacon, garlic and oil, soup, crushed and washed wheat or spelt.

Put the minced onions and leeks, the well-crushed bacon (or bacon fat) and olive oil in a pan or a large earthenware baking sheet and let everything brown at a low heat. Add 1 garlic clove.

When the leeks and onions are golden brown, add the wheat and let it brown as if it were rice. Dilute with soup and simmer, covered. Stir it from time to time and add soup, if needed.

Serve as a risotto soup.

This recipe comes from Imperia’s inner land.