Ingredient
240gr grains of spelt4 shallots, finely chopped
3 garlic cloves, finely chopped
1 handful of parsley, finely chopped
150ml white wine
50ml extra virgin olive oil x 2
Salt
Pepper
80 gr butter
4 tbsp parmesan Reggiano, grated
1 litre chicken stock
400gr mushrooms of your choice, washed and cut to bite size if necessary.
Method
In a saucepan, on a medium heat, add the olive oil, then the shallots and cook gently.Add the spelt and stir for about 3 minutes until it gets hot and glazed in the oil.
Pour the wine and reduce by ⅔. Season with salt and pepper then add the chicken stock a little at a time until the spelt is cooked (about half an hour).
In a frying pan, on a medium heat add the olive oil, then add the mushrooms and cook until golden brown, then add the garlic and the parsley and cook for another minute.
Add the mushrooms in the spelt, check the seasoning and finish by stirring in the parmesan and butter
The great thing about this risotto is that you can’t overcook it, and as it has no starch it won’t ever end up cloggy.
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