Sault spelt risotto with porcini mushrooms and courgettes, by Jean-François Piège
When porcini mushrooms appear at the market, this spelt risotto makes for a generous dish with earthy, forest floor notes. The grains, cooked in broth and then bound with cheese and butter, become tender without losing their texture. Zucchini, preserved lemon, and hazelnuts add freshness and depth. This version for four is inspired by the combination offered by Jean-François Piège in Gordes.
Ingredients
- 350 g of spelt grains
- 6 medium-sized porcini mushrooms
- 1 courgette
- 1 to 1.2 liters of vegetable or chicken broth, adjusting according to the absorption of the grains
- 120g of grated Parmesan or grated Tome de Provence cheese
- 2 tablespoons of butter
- 1 clove of garlic
- 1 teaspoon of finely chopped candied lemon
- A small handful of fresh hazelnuts, or walnuts
- A few sprigs of chives
- Olive oil
- Salt and pepper
Preparation
- Heat the stock in a saucepan and keep it warm. Rinse the spelt, then drain it. Check the package instructions: cooking time may vary depending on the grain used.
- In a heavy-bottomed saucepan, sauté the spelt in a drizzle of olive oil for a few moments. Pour in enough stock to cover the spelt, cover, and simmer over low heat until the grains are tender, stirring occasionally. This should take about 20 to 30 minutes, adding more stock if needed.
- Meanwhile, clean the porcini mushrooms and cut them in half or quarters depending on their size. Dice the zucchini. In a large skillet, heat a generous drizzle of olive oil with the crushed garlic clove. Add the porcini mushrooms and sauté them gently until golden brown. Add the zucchini, season lightly with salt, and continue cooking for a few minutes, until just tender. Set the vegetables aside.
- When the spelt is cooked, stir in a ladleful of broth if the mixture seems too thick. Add the butter, then the grated cheese, and stir until smooth and well combined. Remove from the heat before adding the preserved lemon and a drizzle of olive oil.
- Divide the spelt among plates or a serving platter. Arrange the porcini mushrooms and diced zucchini on top. Finish with pepper, crushed hazelnuts, and chopped chives.
Advice
Add the broth gradually: the spelt should remain soft, without being swimming in liquid. If you choose Parmesan and butter, the recipe contains dairy products; spelt contains gluten, and hazelnuts are nuts. Serve as soon as the mixture has thickened, to enjoy its creamy texture.
Source: Le Point
Original article: See the original source
