I liked the 10-grain “risotto” from the other night, so I tried a different version. Since I had grabbed some beef bones at Fleisher’s recently, I roasted them and then made a simple stock (saving the marrow for something else.) Cooked like risotto, with parsnip added for sweetness and contrast, the variety of grains all cooked at different rates; some disintegrated into creamy starch, while others stayed intact and remained al dente. The result was a wonderful texture and rich, sweet, meaty flavor. I finished it with a bit of grated parmesan, and topped it with some leftover black truffle from the Friday feast. This dish was kind of a high-end take on those suet bells crusted with seeds that you put out for the birds in winter, and a pretty great match with a 2002 Savigny-les-Beaune “La Dominode” 1er cru by Bruno Clair.
* the 10 grains are millet, rye, winter wheat, oats, triticale, barley, spelt, corn, flax, and vetch. (Local, organic, and stone ground.)