Chanterelle spelt risotto Recipe
30 min + 1 night
Number of servings6 servings
Pour the water into a pot. Add the chopped vegetables. Cover and cook for an hour over medium heat to form a concentrated stock.
- The day before, rinse the little spelt and let soak overnight. The next day, rinse the grains, drain them carefully and set aside.
- Preheat the oven to 200°C. Carefully wash the squash and dice with skin on. Place the chunks into an oven dish. Drizzle with a tablespoon of olive oil. Bake for 20 minutes. Set aside.
- Cut off the mushroom stalks. Brush them and cut in half if necessary.
- Pour a tablespoon of olive oil into a small cast-iron casserole dish. Add the finely chopped shallot. Sweat on medium heat for 3 minutes. Add the mushrooms. Cook on low heat for five minutes. Season with salt and pepper, remove and set aside.
- Pour the little spelt into the empty casserole dish and stir. Cook for a few minutes until translucent. Deglaze with white wine.
- Meanwhile, warm up the stock. When the little spelt is translucent, start adding the stock, replenishing as absorbed. The little spelt should always be moist, but never immersed. Repeat until the grain is still slightly firm; it will continue to cook during the sterilisation. Allow about 40 minutes.
- Add the mushrooms and diced squash, then move the mixture to a Wiss 1500 terrine jar. Cover with a ladle of stock up to 2 cm from the edge. Close and immediately heat treat your risotto at 100°C for 90 minutes.
- Before serving, pour a tablespoon of olive oil into the bottom of a small cast iron casserole dish. Pour in the contents of the jar. Heat the risotto on a medium heat. When it is hot, remove from heat and add the butter and 120 g grated Parmesan. Pepper generously. Mix until the risotto is smooth.
- Serve in soup plates with the remaining olive oil and 100 g Parmesan shavings.
Recipes by Jill Cousin for Le Parfait – Photographies by Anne-Claire Héraud