Spelt risotto with Emmentaler AOP

Soak the spelt or whole-grain rice with cold water the night before in a covered bowl.

Pre-heat the oven to 200 degrees. Mix the tomatoes with the garlic, herbs, capers and olive oil, and place the mixture on a baking tray covered with baking paper. Place the tray in the middle of the oven and bake lightly for approx. 50 minutes. Remove from the oven and puree half of the tomatoes with the chicken stock, and keep warm on a low heat in a saucepan.

Pour off the spelt or the whole-grain rice, then drip-dry well. Warm the olive oil and 1 tbsp. butter. Add the onion and steam until glazed. Scatter the spelt or rice on top and steam while stirring. Douse with the wine and let the liquid boil down. Add the tomato stock and leave to simmer for 50–60 minutes. Add the rest of the butter, cover, take the saucepan off the heat, cover the risotto and leave to steep for 5 minutes. Serve with the Emmentaler AOP and the rest of the roasted tomatoes.

Tip: The risotto will take around 20 minutes less to cook in a pressure cooker/steamer.