Spelt Risotto with Mushrooms and Smoked Garlic

Not your mama's ricey risotto.

I know; I've posted about a dozen recipes for risotto here. And once you learn to make risotto, you can make it with virtually anything—including spelt instead of arborio rice.

Spelt is an ancient grain, known as "farro" in Italy and "Dinkel" in Germany. It's similar to barley, though smaller and "less slimey" according to my husband. It's more nutritious than rice, particularly white rice, which is what the risotto rices are. And it's higher in protein than wheat, though it doesn't seem to bother gluten-sensitive people the way wheat does.

That alone is enough reason to use it as a substitute for rice. How about the taste? With spelt, your risotto (and I wonder if that's the proper name to call this spelt dish) won't be as refined. Earthier, crunchier, heartier—it's a more substantial bite than delicate risotto. That means you'll want to pair it with earthier vegetables: mushrooms with smoked garlic, winter squash, or perhaps a sturdy green like kale. I could also see adding some vegan sausage, for those not opposed to meat substitutes.

Dont worry about overcooking spelt risotto—remember how you have to serve rice risotto immediately or it gets gummy? But it does take longer to cook—the grains absorb more liquid, too, so have plenty of stock on hand. I like it a little bit soupier than regular risotto, and served mine in a broad bowl.

I've still got the rest of the package of spelt—about two cups were in my package, so I'll be experimenting more with spelt in the future.

Spelt Risotto

3 tablespoons olive oil
3 shallots, chopped
1 cup spelt
2 cups sliced crimini mushrooms (chestnut or baby portobello)
2 cloves smoked garlic, or regular garlic, chopped
1 cup white or red wine
salt
pepper
1 quart vegetable stock
3 tablespoons fresh parsley, chopped
1/2 lemon, optional

Fry the shallots in olive oil in a medium-sized pan. (One with high sides, like a dutch oven, which is neither an oven nor Dutch.)

Turn the heat to high and add the spelt; stir to coat with the oil. After a minute, add the mushrooms and garlic. Continue to stir over high heat. Add salt and black pepper to taste.

Add the wine and when that is absorbed, add the stock, 1/4 cup at a time, stirring over low heat.

Continue to add stock and stir, making sure there is enough stock so that it isn't too dry, but not entirely soupy either. After 15 minutes or so, cover the pan and check frequently to see that it doesn't stick. Continue to add stock as necessary. Finish with another squirt of olive oil if you wish, for a creamier flavor.

After about 40 minutes, taste the spelt to be sure it's tender. Stir in the parsley, and if needed, more stock. Spoon into bowls or onto a plate. Add a squeeze of lemon if desired, and garnish with more parsley.

Notes: I used a vegetable stock made with dried porcini mushrooms, carrots, onions, shallots, and lots of herbs. Smoked garlic is usually available at farmers' markets, or in this case, at supermarkets in France. I didn't have quite a full cup of white wine, so I added a little red. I think a wheat beer might also work. If you wish to add vegan sausage, do so when adding the mushrooms.

Comments

[Ricki]

I adore spelt and use it all the time in my baking, but have only used the kernels once or twice. This dish looks fantastic--can't wait to try it. Bookmarked, for sure!

[KathyF]

I hope you like it! I've never baked with spelt, but I had some spelt pumpkin bread the other day that was very good.

[Anke]

A couple of months ago I made risotto with rice and threw in a handful of spelt. The result was great, rich, creamy risotto with chewy spelt kernels in it.

[KathyF]

I have decided I love the texture of spelt. I am thinking of the ways I can use it...soup maybe. Fortunately fall is here and soupy things are just right.