Spelt Risotto with Hen of the Woods Mushrooms and Parsnips
I’ll be the first to say that there is no risotto without rice. And a very starchy rice at that, such as Arborio, which thickens its cooking liquid like pudding. Whole grains such as spelt, wheat berries and oat groats just don’t do this, you see, and they take much longer to cook. But this time, for me, it was well worth the wait. Whatever you want to call it, this “risotto” with the nutty-tasting ancient grain spelt was even … Read More