Similar in texture to barley, spelt grain is much lighter than rice, and makes a great alternative for a risotto. This dish is always popular in the restaurant and a little unusual!
I was inspired by an amazing spelt risotto with lobster and squid ink I tasted in Paris a few years ago. Maybe we’ll put that on the menu one day at The Wee Restaurant!
200g spelt grain, organic if possible
50g grated Parmesan
50ml double cream
100g salted butter
A few drops of truffle oil
1 banana shallot (or 2 small shallots)
1 clove garlic
100g fresh girolle mushrooms, or other wild mushrooms
Rinse the spelt grain and place it in a large pot of water with a pinch of salt and cook for approximately an hour and 15 minutes. The spelt should still have a bite to it. Then rinse in cold water to stop it cooking further and set to one aside.
Chop the shallot and garlic finely and sauté with half the butter until transparent. Add in the spelt grain and stir before adding the cream, mascarpone and Parmesan. Add a few drops of truffle oil and a little seasoning to taste.
Meanwhile, sauté the mushrooms in rest of the butter in separate pan and season lightly. Remove the mushrooms from the pan and stir the juices to the risotto.
Divide the spelt risotto between four warmed bowls and arrange the mushrooms on top. Garnish with some fresh truffle (if you’re feeling extravagant), some small herbs and Parmesan shavings.