“Risotto” with sorghum, spring greens and bonito with herbs

Ingredients
for 4 servings:

• Green onions – 5 sprigs
  
• Wild garlic link (Levourda)
  
• nettle – 150 g.
  
• Three large handfuls of spinach
  
• A handful of fresh mint
  
• Trahana – 5 tbsp.
  
• Sorghum – 150 g (unsoaked)
  
• Olive oil
  
• Lemon – 1 pc.
  
• White wine – 400-500ml (you may not need to add all of it)
  
• Salt to taste
  
• Freshly ground black pepper to taste
  
• Sumac
  
• Jar of bonito with herbs
  
  P.S. Instead of sorghum, any cereal can be used. The legumes are boiled in advance, depending on their type (if it is sorghum, bulgur or spelt), it is good to soak and boil them in advance, if it is rice or millet, they are added during preparation. If we use rice, we do not need the trakhana 🙂

Preparation

1. Soak the sorghum overnight or longer. Change the water.
2. When it boils, change the water with new one. Boil it until half cooked and set aside to drain. It cooks longer than millet.
3. Blanch the nettles for 5 minutes in boiling water and shock them with ice water to preserve their color. Also save the strained water in which they were boiled. Set aside.
4. In olive oil and a little water, sauté the green onions and wild garlic for 5-6 minutes and add the sorghum for another 5-6 minutes.
5. Heat the nettle water if it has cooled down and pour a ladleful. When it boils a little, add a little wine.
6. After 5-6 minutes, add the chopped nettle and spinach (we add it raw) and alternate nettle water and wine over low heat until the products are fully cooked, stirring constantly, just like making risotto.
7. Salt and freshly ground black pepper to taste.
8. Since we are cooking with sorghum, not risotto rice, we will not initially get this creaminess. To do this, we add 4-5 tablespoons of trahana (one at a time and monitor the desired consistency and thickness and stir again). The trahana will thicken our dish.
9. When all the ingredients are cooked and the desired consistency is reached, remove from heat and add the juice of half a lemon.
10. Divide into portions, wait for it to cool and garnish each with two bonito fillets in herbs.
11. Grate lemon zest over each dish and sprinkle with sumac.