Einkorn and Spotted Shrimp Risotto with Butternut Squash and Almonds

The night before you plan to cook the pilaf, place the einkorn wheat berries into a medium mixing bowl. Cover them with warm water, and stir in the apple cider vinegar. Allow the einkorn to soak, tightly covered, for 18 to 24 hours, then drain them in a fine-mesh sieve, rinse them well and set them aside.Warm the olive oil and ghee in a wide stainless steel or enameled cast iron skillet over medium heat. When the ghee melts and mingles with the olive oil, toss in the garlic and shallot. Fry them in the olive oil, stirring frequently to prevent scorching, for 3 to 5 minutes, or until they become fragrant. Stir in the almonds and continue cooking them a further 2 minutes, or until they begin to brown ever so slightly. Turn the down the heat to medium-low. Stir in the soaked einkorn, and stir into the garlic, shallot and almonds for 3 minutes. Stir in the butternut squash, and pour in the broth 1/2 cup at a time, stirring continuously with each addition, until the liquid is absorbed by the cooking grains, about 30 minutes. Stir in the spotted shrimp and the white wine, cooking until the shrimp curl under the heat of the stove, about 3 minutes. Stir in the red orach, and continue cooking until the liquid is largely absorbed by the grains, and the red orach wilts in the heat of the risotto. Adjust seasoning with salt, and serve warm.