Spelt and mushroom risotto
, Serves 4
A nutty pearled-spelt risotto with caramelised chestnut mushrooms, porcini and soft cheese, finished with lemon and parsley.
| 20 g dried porcini mushrooms | Soak porcini in boiled water | Drain & chop porcini, stir in; add stock & porcini liquid gradually, cook 25 min | Stir in cheeses & parsley | Serve with lemon, zest & extra cheese | |||
| 250 ml just-boiled water (for the porcini) | |||||||
| 1 tbsp vegetable oil (for the mushrooms) | Fry mushrooms 5-10 min, caramelise | Cook onion & garlic gently, 5 min | Stir in spelt, coat in oil | Add wine, reduce by half | |||
| 250 g chestnut mushrooms, sliced | |||||||
| 1 tbsp vegetable oil (for the onion) | |||||||
| 1 onion, finely chopped | |||||||
| 2 cloves garlic, finely chopped | |||||||
| 250 g pearled spelt | |||||||
| 1 glass white wine (optional) | |||||||
| 500 ml hot vegetable stock | |||||||
| 2 tbsp soft cheese | |||||||
| 25 g Italian hard cheese, finely grated | |||||||
| 1 small bunch flat-leaf parsley, leaves torn | |||||||
| 1 lemon, zested, plus a squeeze of juice | |||||||
| Extra Italian hard cheese, to serve |
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