Three grain risotto with pan-roasted salsify, shiitake mushrooms and vanilla-hazelnut foam


Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

The idea of using different grains in the risotto stems from a similar dish served at the superb Union Square Cafe in New York. The combination of the grains adds a wonderful nutty flavour and of course it is very healthy. I sometimes add fontina to the risotto instead of parmesan and mascarpone cheese.


  • 75 g wild rice, soaked overnight
  • 50 g spelt
  • 50 g


Cook the wild rice in boiling water for 50-60 minutes or until tender. In a separate pan, cook the spelt in boiling water for 30 minutes or until tender. Drain both grains and set aside.

Heat 20 g butter and the olive oil in a pan, add the salsify and cook over a moderate heat for 4-5 minut