This Spelt Risotto with Crispy Mushrooms combines hearty spelt with savory roasted mushrooms and aromatic herbs, creating a deliciously comforting dish perfect for any season.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Maitake Mushrooms | 3 1/2 oz | |
Wild Mushrooms | 8 oz | chef's sampler - oyster, king trumpet, pioppini |
Fennel | 1 | diced |
Leeks | 1 | large, diced |
Spelt | 1 cup | |
Chicken Stock | 4 cup | |
Parsley | 1/2 cup | chopped |
White Wine | 1/2 cup | |
Salt | ||
Pepper | ||
Parmesan | 1/4 cup | grated, plus more for garnish |
Olive Oil | 5 tbsp | extra virgin |
Thyme | 1 tbsp | picked and chopped |
Butternut Squash | 1 | optional, see note at bottom |
PREPARATION
Cook the spelt.
Place in a large pot, cover generously with water and bring to a boil. Add 1 TB salt to the cooking water, reduce heat and simmer until tender, 25-30 minutes. Drain and set aside.
Preheat the oven to 450°F (232 °C).
Slice the mushrooms or simply use your hands to pull them into smaller pieces, which works out well for the maitake and oyster mushrooms. The king trumpets should be sliced. Toss with 3 TB EVO and season with 1 tsp salt and a few grinds of pepper. Lay flat on a sheet tray and roast in the oven, turning once or twice, until nicely golden on both sides, 15-20 minutes. Set aside.
Heat 2 TB olive oil in a heavy bottomed pot.
Add the fennel and leek and cook until they begin to soften, 5 minutes. Add the thyme and stir. Add ½ cup white wine and stir, scraping the bottom of the pot. Add the cooked spelt, 1 tsp salt and the stock. Reduce the heat to low. Cook, stirring frequently, until all of the stock is absorbed into the spelt, 20-30 minutes. Taste for salt and pepper. Add the parmesan cheese and stir.
Serve up! Divide between four plates.
Top with a handful of the crispy roasted mushrooms, a sprinkle of parsley and a grating of parmesan cheese.
NOTE - Optional fall/winter add on:
While the spelt is cooking, roast one butternut squash. Cut it in half, scoop out the seeds, rub with olive oil and salt, and place cut side down on a sheet tray lined with parchment. Roast in the oven until completely cooked through, 30 minutes. When cool enough to handle, scoop out the flesh, discarding the skin. Add to the risotto once it is finished, just before you do the final seasoning. Stir to combine well. It will most likely need more salt since the butternut is so sweet. It looks beautiful and tastes divine!