Saffron flavored spelt wheat risotto-style

This recipe is a courtesy of Chef Marie who is a saffron producer in Provence

INGREDIENTS (6 serving) 
250g organic spelt wheat
2 tbsp olive oil
60g gratted parmesan
1 onion
1 liter chicken stock
100ml dry white wine
20g butter
40 to 50 saffron threads 
Table salt, ground pepper 


DIRECTIONS 
Crush the saffron threads in a morter, and infuse it in 2 tbsp hot water. 
Add half of saffron infusion to the chicken stock. 
Peel and slice the onion finely. Put olive oil in a wok pan. Cook it over medium heat for 5 minutes. Add spelt wheat, and combine for a few minutes. 
Add white wine, and stir to combine with a spatula. 
When spelt wheat has absorbed the liquid, add a ladle of stock and combine. 
Do it until you have used the whole stock. Add butter. Season with salt and ground pepper. 
The wheat should be smooth and “al dente” like Italian pasta. 
Sprinkle with gratted parmesan, add the rest of saffron infusion and cook for 5 more minutes over low heat.  Serve immediately.


On the photo, spelt wheat is served as a garnish with tuna topped with Mediterranean herbs pesto.

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