Remember you don't need to use all the stock; stop when the rice is cooked,

master

Mushroom Spelt Risotto

spelt

dry white wine

wild mushrooms

large leek

hot water

dried porcini mushrooms

dry cranberries

Soak the dried mushrooms in the hot water for 20 minutes then remove the mushrooms and chop them up.

Slice or chop the leek to your liking and rinse well in a bowl of cold water. Allow all the dirt/ grit to fall to the bottom of the bowl for a few minutes then use your hands to scoop all the leeks and transfer to a tea towel to dry off. Divide in half.

Preheat a heavy bottom pot over medium heat with a lug of olive oil . Add half of the chopped leeks and sauté until wilted and they begin to caramelize. Stir in the spelt and toast for a couple of minutes then hit it with the white wine. Stir until absorbed and almost dry. (Add half of the cranberries at this point if using).

Add the mushroom stock and chopped up rehydrated mushrooms together with the bay leaf. Stir well, bring to a simmer and cover with a lid. Simmer for a good 45 minutes stirring often until almost all of the broth has been absorbed and the spelt is cooked through but still with an al dente texture.

Meanwhile preheat another skillet with a lug of olive oil or veggie stock and saute the remaining of the leeks with a pinch of sea salt. Once they start to get some color add in the fresh wild mushrooms and toss to coat well. Add more olive oil if needed and turn up the heat to get some color on the mushrooms.

Spoon the spelt risotto into a bowl and top with the sautéed mushrooms, fresh parsley and the remaining the cranberries if using.