Crème Fraîche Mushroom Risotto Recipes

SPELT & WILD MUSHROOM RISOTTO

Steps:

• Cover the spelt with cold water and soak the dried mushrooms in 100ml boiling water in a separate bowl for 20 mins. Heat the olive oil in a large frying pan. Tip in the onion and garlic, cook for 2 mins, then add the chestnut mushrooms and cook for a further 2 mins. Drain the spelt and add along with the wine. Simmer until almost all the liquid evaporates, stirring often.
• Drain the porcini mushrooms, add them to the pan and the soaking liquid to the vegetable stock. Stir in the stock 1 cup at a time and simmer, stirring often, until all liquid is absorbed and the spelt is just tender, about 20 mins in total. Stir in the crème fraîche and season with salt and pepper. Spoon onto plates and sprinkle over chives and cheese (if using).

CRèME FRAîCHE MUSHROOM RISOTTO RECIPE

Steps:

• Heat the broth over medium heat until simmering, then lower the heat to low. Keep the broth hot but not bubbling for the rest of prep.
• Twist the stalks off the mushroom caps, rinse, and place in simmering broth. Use a spoon to scrape the gills in the caps out. Rinse and cube the mushroom caps.
• Melt the butter in a deep pan, then add the shallots. Saute until translucent, about 5 minutes.
• Add the cubed mushroom caps, and saute for another 5 minutes. Add the wine and let it reduce over medium-low heat, about 2 minutes.
• Add the rice and stir, coating the grains with the melted butter, and saute over medium heat until opaque, about 2 minutes.
• Add one ladle of broth and the rosemary and stir. Allow the rice to cook uncovered, at a simmer. When the broth has been almost entirely soaked up by the rice, add another ladle. Continue this cycle until the rice is cooked al dente, about 20 minutes.
• Stir crème fraîche into risotto, mixing until fully incorporated.
• Serve immediately, garnished with rosemary and another dollop of crème fraîche, if desired.

FARRO WITH MUSHROOMS

Steps:

• Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
• Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
• Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.