SPELT RISOTTO WITH CEPES & WALNUTS

Kindly Donated by

Tom Aikens

 

Ingredients:

Main Meal

• 400g Pearled Spelt, washed
• 2 Carrots peeled and split in half
• 2 Onions 1/4'd
• 3 Shallots peeled and 1/4'd
• 6 Cloves garlic split
• 6g Sprigs thyme 20g parsley stalks
• 3 bay leaves

Brown Butter 

• 500g butter diced
• 15g thyme
• 4 bay leaves
• 8 cloves garlic bashed

To Finish The Spelt 

• 400g shallots peeled and finely diced
• 2g chopped parsley
• 2g cepe powder
• 2g chopped chervil
• 30g Creme fraiche
• 30g grated Parmesan 50ml truffle oil
• 2g salt + 8 turns of milled pepper
• 50g butter
• 50ml lemon juice

Cepes 

• Picked thyme leaves
• Maldon salt
• cepe dressing
• Milled pepper
• Olive oil Butter

Walnut Oil 

• 200g toasted walnuts
• 250ml olive oil

Butternut, Sage and Honey Sauce

• 400g butternut squash, peeled and cut into 1 cm cubes
• 4g fresh sage, finely chopped
• 4g sprigs Rosemary
•  50g unsalted butter
• 8g sea salt
• 150ml single cream
• 500ml chicken stock
• 100ml lemon juice

Cepe Dressing

• If You 1/4 this Recipe or use Portabello mushrooms instead
• 1 Kilo Frozen cepes defrosted and sliced thinly and dried
• 800g Banana Shallots thinly sliced 24 cloves garlic thinly sliced
• 60g thyme
• 750ml Maderia wine
• 750ml balsamic vinegar
• 40g course sea salt 30 turns of milled pepper 3 litres of olive oil

Assembly

3 sorrel leaves stalk cut out 
Pearled Spelt Risotto 
Cooked cepes
Cepes dressing 
Toasted walnuts
Pumpkin sauce 
Brown butter

 

Method:

 

Brown Butter: Place the butter onto heat with the garlic and turn to a nut brown, then add all the herbs and leave to infuse for 8 hrs in a warm place, then pass keeping all the sediment. Leave in a warm place.

To Finish The Spelt: Place a small pan onto a medium heat adding the butter, add the chopped shallots and cook for a couple of minutes till just tender with the seasoning, add the cooked pearled spelt and 300ml of the cooking liquor and reduce by 2/3rds. Add the creme fraiche to the spelt with the cepe powder, grated Parmesan, lemon juice and the fresh herbs, check the seasoning.

Cepes: These are thinly sliced then cooked in a hot pan in olive oil then butter, add seasoning, then the thyme leaves at the end, then drain in a colander, then once they are all cooked then mix enough dressing through the cepes to keep them moist.

Toasted Walnuts: Place the walnuts into a oven at 180c and toast till golden brown then chop roughly, this is used for garnish.

Walnut Oil: Toast the walnuts well then blitz with the oil and puree till smooth.

Butternut Sage and Honey Sauce: Heat a pan on a low heat then add the butter so it just melts, add the squash along with the sage, rosemary, sea salt and honey. Cover with a lid so the vegetables sweat and cook for 10-12 mins on a low heat, stir the vegetables now and again so they don't brown. Add the stock and cream and bring the soup to a simmer and simmer for 5 minutes. Turn off the heat, remove the rosemary and sage then ladle the soup in to the blender jug only fill it 1/2 full then blend the soup for 2-3 minute still smooth, pass through a fine sieve. 

Makes 1.2 Litres Cepe Dressing: Turn the bratt pan onto full and add 400ml of olive oil, once hot add the cepes with 1/2 the salt and pepper, cook till golden and caramelised. After approx 15 minutes, add the shallots, garlic and thyme. Cook this again till golden and caramelised, with the remaining salt and pepper. Add the madeira next and reduce to approx 200ml then add the balsamic vinegar. Reduce again to 200ml then add the remaining olive oil and bring to a simmer, cook at a simmer for ten minutes stirring now and again. Place into a container to cool then into the fridge for a week so the flavour improves. Stir this every other day then puree it all in a kitchen blender till smooth and pass through a fine sieve.

Assembly: Place the raw sorrel leaves into the bottom of the plate and then the risotto on top around the sauce, and on top the cepes, walnuts and brown butter.

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Don't forget to get your spelt ingredients:

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Organic British Walnuts

from £11.50

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14th March 2019

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