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Spelt Risotto with Mushrooms and Burgundy Truffle
4
Servings
20
Preparation (min.)
40
Cooking (min.)
Ingredients
- 280 g of spelt
- 300 g of Paris mushrooms or brown mushrooms
- 1 shallot
- 80 cl of hot vegetable broth
- 10 cl of dry white wine
- 15 cl of liquid cream
- 50 g of grated Parmesan
- 30 to 40 g of fresh Burgundy truffle
- 20 g of butter
- 1 tablespoon of olive oil
- A few sprigs of parsley
- Salt
- Pepper
Spelt Risotto with Mushrooms and Burgundy Truffle
Creamy and generous, this spelt risotto combines the slightly firm texture of the grain with the sweetness of mushrooms and parmesan. Added in thin slices at the time of plating, the Burgundy truffle brings its woody and delicately nutty notes for a refined and comforting autumn dish.
Cook this recipe with Plantin products
Preparation
Prepare the Ingredients
Clean the mushrooms, then slice them thinly. Peel and finely chop the shallot. Keep the vegetable broth warm in a saucepan.
Sauté the Mushrooms
Heat the olive oil in a skillet. Add the mushrooms and sauté until golden brown for a few minutes. Lightly salt, pepper, and set aside.
Toast the Spelt
Melt half of the butter in a large saucepan. Add the shallot and sauté until translucent. Add the spelt and stir for two minutes.
Deglaze with White Wine
Pour in the dry white wine and let it evaporate almost completely, stirring regularly.
Cook Gradually
Add the hot broth ladle by ladle, waiting for the liquid to be almost absorbed before adding more. Continue cooking for about 35 minutes, until the spelt is tender but still slightly firm.
Add the Mushrooms
Incorporate the sautéed mushrooms and the liquid cream. Gently mix, then let cook for another two to three minutes.
Make the Risotto Creamy
Off the heat, add the parmesan and the remaining butter. Stir until a creamy texture is achieved. Adjust seasoning if necessary.
Plate and Add the Truffle
Divide the risotto into deep plates. Add a few parsley leaves and thin slices of Burgundy truffle just before serving.
Plantin Chef’s tip(s)
Store the Burgundy truffle with the dry spelt in an airtight container for a few hours. The grains will absorb some of its aroma before cooking.
