This recipe was created in 2021, in my kitchen, through a collective effort. At that time, together with four other friends, I was trying to come up with some recipes to cook at Trifoi Fest 2021, a festival focused on ecology and degrowth (a sort of slow and sustainable living, but applied across all social and economic spheres). Back then, we tried using millet as a base for risotto instead of rice, since rice has a terrible environmental impact during production. However, since we used millet, a few people on the team didn't like it, so we decided not to serve this dish at the festival. But I kept the idea and refined it over time. I invite you to test the final version:
