Wheat Berry Risotto with Watercress & Parmesan Butter

INGREDIENTS
Tender Wheat Berries
  • 1 cup wheat berries, rinsed until water runs clear
  • ½ gallon water
Parmesan Butter
  • 290 g Parmesan, shredded
  • 200 g Butter, room temperature
  • 10 g Salt
  • 1 g Black Pepper, ground
DIRECTIONS

Tender Wheat Berries

Add berries to pot of water, reduce heat, and simmer, uncovered, 25 to 40 minutes for soft wheat berries, 45 to 90 minutes for hard wheat berries, or until tender. (The timing will depend on your wheat berries.) Add more water if necessary. Drain, and spread out onto lined sheet tray to cool. Once cool, store in covered containers.

Parmesan Butter

Place everything in mixing bowl with paddle attachment, and whip until combined.

Preparation

Place everything in sauce pot except salt, and heat, stirring often, until emulsified and bound together. Season with salt.  Place in warm bowl, and serve immediately.

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