Mushroom spelt risotto

Heston Blumenthal At Home, p. 221

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
Rice dishRisotto

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