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Risotto may not look like much but it is always delicious. This is inspired by the wild mushroom risotto I tried at London's Borough Market.

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How to Cook Spelt Pearls and Mushroom Risotto

Yields: 2 servings

INGREDIENTS:

200g spelt pearls (can be replaced with pearl barley)

20g dried porcini mushroom + 200ml boiling water

1 yellow onion, chopped

2 cloves garlic, chopped

300g chicken or vegetable stock (can be replaced with water)

100g white wine, optional (I didn't use)

1 stalk celery stick, cut into 1.5 cm length

1 bunch of coriander or flat parsley, chopped

250g cremini (or button) mushrooms, cut into quarters

1 tbsp cooking oil

METHOD:

Wash and soak spelt pearls in room temperature water for about 20 minutes and drain.
Soak the dried porcini mushroom in 200ml/g boiling water for a bout 20 minutes. Drain and keep the soaking liquid.
Heat the oil in a non stick pan/cast iron pan over medium heat, saute garlic and onion till aromatic.
Add in spelt pearl, stir in the stock/water and soaking liquid. At low heat, simmer for about 10 minutes.
Add in soaked porcini mushroom, button mushroom and celery. Add more water or white wine if necessary. Simmer for another 15 minutes or until spelt pearl tender and almost all liquid absorb. String often.
Season with salt and pepper.
Garnish with fresh herbs and serve.