Try this extra indulgent risotto for a weeknight dinner, and keep the remains for lunch the day after. We use spelt instead of rice for a more hearty flavor; you’ll see the difference! The mix of mushrooms, herbs and garlic gives real substance to this great satisfying dish.
Serves 4 :
- 1/2 lb (250 g) Spelt
- 1 pint (50 cl) of vegetable broth
- 1/2 pint (25 cl) of white wine
- 3/4 oz (20 g) dried porcini mushrooms
- 2 tablespoons olive oil
- 3/4 oz (20 g) butter
- 3/4 oz (20 g) grated parmesan cheese
For the topping:
- 1/2 lb (250 g) small mushrooms
- A beautiful garlic clove
- A little fresh thyme
- 1 tablespoons olive oil
- 1 knob of butter
- Few stalks of parsley
- 1 dash of hazelnut oil
- Some hazelnuts
- Salt and pepper
1. Soak the dried mushrooms in 1 pint of hot water for 1 hour. Drain the mushrooms and cut into small pieces. Filter the soaking water and add the broth.
2. Risotto: In a large skillet, heat the olive oil. Add the spelt and mushrooms, and stir to coat with fat. Add white wine and let evaporate. Then gradually add the hot broth ladle after ladle, stirring constantly. Cooking takes between 16 and 18 minutes.
3. When cooking is done, add butter and Parmesan off the heat. Taste and adjust the seasoning with salt and pepper if necessary.
4. Topping: When cooking risotto, fry whole mushrooms with garlic (peeled and cut in half), thyme and a little salt and pepper in olive oil. When the mushrooms’ water has evaporated, add a knob of butter and remove from heat. Add half the chopped parsley.
5. Finish: Add half of the mushrooms to risotto. Serve in individual bowls or soup plates. Divide the remaining mushrooms on top, add some crushed hazelnuts and a drizzle of hazelnut oil and sprinkle with a little chopped parsley. Enjoy!
(Photo by Dominique)