On any menu of mine there’s a high chance that you’ll find a spelt grain risotto. The spelt offers an interesting alternative to normal risotto, and one which I prefer. In my time working at Martin Wisharts we would make a similar dish with freshly foraged girolle mushrooms and white truffle and has stuck with me since. This is my take on Martins classic and is a rich decadent dish which I never get tired of eating. If you feel confident have a go at foraging you can’t beat the flavour of a fresh mushroom!

Serves 6


250g spelt grain (Soak overnight)

150g wild mushrooms

2 shallots

1 x clove garlic

1 tbsp crème fraiche

Vegetable Stock

50g butter

Parmesan Cheese

Table Salt


Soak the spelt grain overnight unless you are using precooked spelt. Wash the spelt grain thoroughly and let drain through a sieve. Finely dice the shallots and garlic and slowly cook off in a medium sized pan on a low heat. When the shallots are soft add the spelt grain. Season the Spelt.

Have your vegetable stock warm add gradually add this to the spelt, cooking out the same way as a risotto. Spelt can take a lot longer than normal risotto rice. Keep cooking on a low heat until all the liquid is absorbed.

When the spelt is almost cooked add a generous amount of grated parmesan cheese. This will tighten the mixture and bind it together. Add the crème fraiche next and this will let the mixture back down.

In a separate pan fry off the wild mushrooms in a knob of butter, season and once soft add these to your spelt risotto.

Finish with a knob of butter mixed in, chives and Parmesan shavings. Serve into a bowl and enjoy!