Mushroom spelt risotto
Ingredients
- 50g dried shiitake mushrooms
- 750g vegetable stock (p.44)
- 15g groundnut or grapeseed oil
- 100g peeled and finely chopped shallot (approx. 2 large banana shallots)
- 4 cloves of garlic, peeled and finely chopped
- 200g pearled spelt
- 15g unsalted butter
- 200g button mushrooms, finely sliced
- 30g whipping cream
- 50g mascarpone
- To finish and serve
- 60g acidulated butter (p.260)
- 40g parmesan cheese, grated
- 5g parsley leaves
- 5g tarragon leaves
- Salt and black pepper
Instructions
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