Today I propose an “organic” recipe: “Spelt risotto with goat cheese and ham on the bone.”
The main ingredient of this recipe is spelt. Spelt is an ancient grain, similar to wheat, which has a nut flavor. For thousands of years, the history of spelt is closely linked to mediterranean civilizations. It is a hardy cereal, grown on poor soil, under harsh weather conditions and requires no pesticide or herbicide. It also need very little water.
Spelt isn’t as absorbent as risotto rice – it will grow in size but it stays firm. You will need to keep the sauce relatively liquid to keep it from getting too dry.
Ingredients list for Spelt Risotto Recipe
For 4 people:
- 1 1/2 cups (150 g) of spelt (preferably pre-cooked)
- 2 shallots
- 1 clove garlic
- 4 cups (1 liter) of chicken stock
- 1 tbsp (15 g) butter
- 1 tablespoon of mascarpone
- 1 / 2 creamy goat cheese
- 1 ounce (25 g) of dry goat cheese
- 1 slice of ham on the bone, 1/2 inch thick
- 5 ounces (150 g) mushrooms (chanterelles) or rosés fungi
- 4 tbsp (50 g) of crushed hazelnuts
- A few sprigs of thyme
- 2 teaspoons (10 g) butter
- Olive oil
You can buy this recipe’s specific ingredients on Amazon:
Make sauté the chopped raw mushrooms, cleaned, in a little olive oil, set them aside in a colander to remove their juice, then bring them back in the stove to make them get a crisp.
Fry the shallots and garlic finely chopped in a pan, then add the spelt and crushed hazelnuts and let brown.
Top with hot chicken stock and juice of mushrooms, simmer for about 45 minutes.
Degrease and cut the ham into cubes of about 1cm and make it slightly lightly brown in a pan and add some crushed hazelnuts.
When spelt is cooked and there is still a little liquid, link the sauce with the mascarpone and then add the goat cheese cut into small pieces, three-quarters of mushrooms and ham.
Make the risotto in a bowl, garnish with remaining mushrooms, thyme and grated dry goat cheese.Serve this dish with a full salad that will bring some freshness. Enjoy!