Spelled risotto with wild mushrooms
(For about 4 people as a main course or about 8 people as a side dish)
- 400g spelled grain
- 400g forest mushroom mixture (alternatively: brown mushrooms, chanterelles, etc.)
- 2 tbsp poultry broth (also in granulated form)
- 4 shallots
- 30g currants
- 6 young onions
- 2 tbsp olive oil
- 10cl dry white wine
- Fleur de Sel (sea salt)
- Pepper from the grinder
Preparation:
Wash the spelled in water for 5 minutes and drain thoroughly. Peel the shallots and finely chop. Put some olive oil in a large roasting pan and sauté the shallots. Remove from the fire and add the spelled grains. Mix everything carefully. Then add the white wine over medium heat, stir and bring to a boil until the wine is overcooked.
Cut the young onions into fine rings. Then mix 2 tablespoons of chicken stock with 10cl of water and add the onions to the spelled. Add the currants and cook over medium heat, stirring regularly. Repeat several times until the spelled is cooked.
Clean the mushrooms, wash them and remove them from unusable stems. In a high pan with 5 cl of water, sauté the mushrooms and stir well. They should be still slightly crisp. Season with salt and pepper, then stir gently under the spelled. Heat the whole one more time for 1 min and serve immediately.
Caution:
It is important to remove the roasting pan before adding the spelled. If the oil is too hot, the spelled grains are fried and do not absorb the taste of wine or bouillon. If children eat, please omit the wine. According to study reports, wine probably never overcooked completely. So be careful!
Tip:
This risotto as a main course with a crispy salad and a creme fraiche or sour herb dressing or as a side dish to a meat dish.
