📝 About This Recipe
This sophisticated twist on a classic Italian comfort dish replaces traditional rice with chewy, nutty spelt berries for a satisfyingly rustic texture. As an ancient wheat, spelt offers a complex, toasted flavor that pairs beautifully with the earthy richness of sautéed wild mushrooms and a hint of fresh sage. Finished with a velvety swirl of Pecorino Romano, this risotto is a masterclass in balancing wholesome whole grains with luxurious, gourmet technique.
🥗 Ingredients
The Grains and Aromatics
- 1 1/2 cups Whole Spelt Berries (rinsed and drained)
- 2 pieces Shallots (finely minced)
- 3 pieces Garlic cloves (thinly sliced)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Unsalted Butter (for the initial sauté)
The Mushrooms and Herbs
- 12 ounces Mixed Wild Mushrooms (such as Cremini, Shiitake, or Oyster; sliced)
- 6-8 pieces Fresh Sage Leaves (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
The Liquid and Finish
- 5-6 cups Vegetable or Chicken Stock (low sodium, kept at a simmer)
- 1/2 cup Pecorino Romano Cheese (freshly grated)
- 2 tablespoons Cold Unsalted Butter (cubed for the finish)
- 1 teaspoon Lemon Juice (freshly squeezed)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
In a medium saucepan, bring your stock to a gentle simmer over medium-low heat. It is crucial to keep the stock warm so it doesn't lower the temperature of the grain during the cooking process.
-
2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook undisturbed for 3-4 minutes until they begin to brown beautifully.
-
3
Stir the mushrooms and continue cooking for another 4 minutes. Add the chopped sage and thyme, sautéing for 1 minute until fragrant. Season with a pinch of salt and pepper, then remove the mushrooms from the pot and set aside on a plate.
-
4
In the same pot (don't wipe it out!), add another splash of oil if needed and toss in the minced shallots. Sauté for 2-3 minutes until translucent and soft.
-
5
Add the garlic and the rinsed spelt berries to the pot. Toast the grains for 3-5 minutes, stirring frequently, until the spelt smells nutty and the edges of the grains look slightly translucent.
-
6
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up all those delicious browned bits (fond) from the bottom. Simmer until the wine has almost completely evaporated.
-
7
Begin adding the warm stock, one ladleful at a time (about 1/2 to 3/4 cup). Stir frequently, but not constantly. Wait until the liquid is mostly absorbed before adding the next ladle.
-
8
Continue this process for 45-55 minutes. Spelt berries take longer than arborio rice and will maintain a distinct 'pop' or chew even when fully cooked. Taste at the 45-minute mark; the grain should be tender but firm.
-
9
When the spelt is cooked to your liking and the consistency is 'all'onda' (wavy/creamy but not soupy), stir the sautéed mushrooms back into the pot to warm through.
-
10
Turn off the heat. This is the 'mantecatura' stage. Vigorously stir in the cold cubed butter and the grated Pecorino Romano. This creates the signature silky emulsion.
-
11
Add the lemon juice to brighten the flavors and do a final taste test. Adjust salt and pepper as necessary.
-
12
Cover the pot and let the risotto rest for 2 minutes before serving. This allows the starches to settle and the flavors to meld perfectly.
💡 Chef's Tips
Soaking the spelt berries in water for 2-4 hours before cooking can reduce the total stovetop time by about 15 minutes. Don't rush the liquid additions; the slow release of starches from the outer hull of the spelt is what creates the creamy sauce. If you run out of stock before the grain is tender, use warm water—never add cold liquid as it shocks the grain. Always use a heavy-bottomed pot to ensure even heat distribution and prevent the grains from sticking to the bottom. For a vegan version, substitute the butter with a high-quality vegan butter and use nutritional yeast or vegan parmesan in place of the Pecorino.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino or an oaked Chardonnay to cut through the richness. Serve as a standalone vegetarian main course with a side of charred broccolini or a bitter radicchio salad. Top with a few drops of truffle oil or aged balsamic glaze for an extra layer of luxury. Garnish with toasted hazelnuts or walnuts to accentuate the natural nuttiness of the spelt grains. Accompany with a crusty piece of sourdough bread to soak up any remaining creamy sauce.