Risotto de petit épeautre à la truffe

Name: Risotto de petit épeautre à la truffe (Spelt risotto with truffles)
Yield: For 4
Cuisine: French
Ingredients: 1 carrot, cut into chunks; ½ leek, cut into chunks; 200 g spelt; 1 bouquet garni; ½ golden turnip, cut into chunks; 750 ml chicken stock; 1 fresh black truffle, about 20 g, sliced or grated; 150 g butter; 1 onion, quartered; Salt and freshly ground black pepper

Spelt risotto with truffles

Preparation info

For
4

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Spelt (épeautre) is a subspecies of common wheat, surviving as a relic crop in Italy and central Europe. As the health-food market takes hold in France, spelt’s nutty taste is more and more appreciated in soups and salads. It behaves much like rice when cooked in a risotto-ish way, only with a little added crunch.

Ingredients

½ leek, cut into chunks
1 carrot, cut into chunks
1 onion, quartered

Europe
France
Main course
Mediterranean

Method

Steam or boil the vegetables, leaving them slightly firm, and set aside.

Bring the chicken stock to the boil, add the spelt and the bouquet garni, and cook for about 45 minutes, stirring frequently, until the spelt has absorbed the stock.

Melt a third of the butter in a frying pan, add the vegetables and cook briefly, stirring, to warm through the glaze.

Stir the remaini