Crème Fraîche Mushroom Risotto Food

SPELT & WILD MUSHROOM RISOTTO

Steps:

• Cover the spelt with cold water and soak the dried mushrooms in 100ml boiling water in a separate bowl for 20 mins. Heat the olive oil in a large frying pan. Tip in the onion and garlic, cook for 2 mins, then add the chestnut mushrooms and cook for a further 2 mins. Drain the spelt and add along with the wine. Simmer until almost all the liquid evaporates, stirring often.
• Drain the porcini mushrooms, add them to the pan and the soaking liquid to the vegetable stock. Stir in the stock 1 cup at a time and simmer, stirring often, until all liquid is absorbed and the spelt is just tender, about 20 mins in total. Stir in the crème fraîche and season with salt and pepper. Spoon onto plates and sprinkle over chives and cheese (if using).

CRèME FRAîCHE MUSHROOM RISOTTO RECIPE

Steps:

• Heat the broth over medium heat until simmering, then lower the heat to low. Keep the broth hot but not bubbling for the rest of prep.
• Twist the stalks off the mushroom caps, rinse, and place in simmering broth. Use a spoon to scrape the gills in the caps out. Rinse and cube the mushroom caps.
• Melt the butter in a deep pan, then add the shallots. Saute until translucent, about 5 minutes.
• Add the cubed mushroom caps, and saute for another 5 minutes. Add the wine and let it reduce over medium-low heat, about 2 minutes.
• Add the rice and stir, coating the grains with the melted butter, and saute over medium heat until opaque, about 2 minutes.
• Add one ladle of broth and the rosemary and stir. Allow the rice to cook uncovered, at a simmer. When the broth has been almost entirely soaked up by the rice, add another ladle. Continue this cycle until the rice is cooked al dente, about 20 minutes.
• Stir crème fraîche into risotto, mixing until fully incorporated.
• Serve immediately, garnished with rosemary and another dollop of crème fraîche, if desired.

ROAST CHICKEN & PEA RISOTTO

Steps:

• Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
• Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.