Starting with boiled wheat to prepare a risotto with bright colors and deep flavor: this is the idea of Luca Marchini, who transforms the cereal into a small edible artwork.

Wheat, fenugreek, lemon and wasabi

Ingredients

For the wheat

Wheat

Rinse wheat well under water, boil it with a little salt for about 1 hour. Drain and let cool.

For the fenugreek-infused cream

200 g of cream
100 g milk
40 g fenugreek
10 g of toasted fenugreek

Toast the fenugreek in a pan, being careful not to burn it. Heat the cream and milk and bring to a boil, add all the fenugreek and boil for about two minutes. Let cool and let stand overnight in the refrigerator. The next day, warm slightly and strain.

For the shallot cream

750 g shallots cleaned and cut
300 g butter
100 g milk

Cook the thinly julienned shallots in butter, very gently, without sautéing or separating the butter. When the shallot is soft, add the milk and cook for another 10 minutes. Blend in the Bimby and sieve.

For the salted lemon zest

3 organic lemons with edible peel
1 kg coarse salt

Cross-cut the lemons and put them in a large jar with coarse salt. Leave in the cellar (refrigerator) for one month. At the end of the time, wash the lemons, obtain only the zest and cut them into small cubes of about 2 mm.

For the frozen lemon

Blanch the lemons and freeze the slices in a blast chiller. Beat them with a meat grinder when frozen. Store in jars.

For the wheat risotto

Place wheat with a drizzle of oil in a saucepan, deglaze with a little broth and bring to cook with fenugreek-infused milk. Stir in the shallot cream.

When cooked, add the salted lemon zest, cutting it into brunoise about 2mm thick.