Ever heard of Watson?
I mean, forget Sherlock Holmes.
I'm talking about Watson the super computer who caused sensation when winning Jeopardy in 2011.
Now Watson is cooking.
This super culinary brain has access to two huge different databases - one with innumerable already existing dishes another one compiling flavor compounds and a huge variation of ingredients.
Watson creates out of this its own Frankenstein like kitchen.
The whole project is called Cognitive Cooking and is blending suggestions from Twitter and Watson's huge database to scour for innovative flavor combinations.
Indian Tumeric Paella anyone?
The huge advantage is that nobody can oblige Watson to eat it's own creations. Lucky guy.
Anyhow, the whole project sounds like fun and who knows - maybe a new Super Food Blogger is born. As the saying goes: competition is good for business :)
Thank heavens most of us are still into good old fashioned cooking and recipe creating and we are even brave enough to try our own creations before serving it to others.
Today I would like to share with you a delicious "Wheat Berry Risotto".
No typo, it's prepared like a Risotto but instead of rice you use wheat.
Wheat berries are loaded with nutrients and fiber and very tasty.
Hope you enjoy this dish as we did with a group of friends.
2 cups of wheat berries, washed and previously soaked in water for about 1hour
2 spoonful of extra virgin olive oil
2 spoonful of butter at room temperature
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 spoonful of yellow chili (ajii amarillo), deveined, sheets removed and blended in the mixer with a bit of water until creamy.
1 1/2 teaspoon dried thyme
1/2 cup of dry white wine
3 cups of home made or low sodium store bought vegetable or chicken stock
1 cup of heavy cream
3/4 cups of shredded parmesan cheese
1 cup of firm white cheese, diced
Salt end freshly ground pepper
chopped parsley for decoration
Wash the wheat and soak for about one hour in cold water
In a large pot, add vegetable or chicken stock and the 2 cups of water (wheat berries should be covered by the liquid)
Bring to a boil, reduce heat to a simmer and cook at low heat stirring occasionally until the liquid is absorbed. Add more liquid if necessary and wheat berries are done. Set apart.
Heat the olive oil and 1 spoonful of butter in a large pot.
Add onion and garlic and sauté until translucent.
Apart, bring peas in hot water to a boil, reduce heat and simmer until cooked al dente.
Add the chili cream to the onion and garlic mixture and stir until ingredients blend well together.
Add the wine and bring the mixture to a boil for about 2 minutes.
Add the wheat berries and Thyme and mix well with the other ingredients.
Add the heavy cream, stir in.
Add Parmesan and 1 spoonful of butter, mix well.
Stir in peas.
Cook at low heat until most of the liquid is absorbed.
Than add half of the diced white cheese.
Stir until all ingredients have blend in well.
Season with salt and freshly ground pepper.
Decorate with the rest of the white cheese and sprinkle with freshly chopped parsley.
Serves 6 to 8.