serves 4

Risotto is a favorite in our home whenever we entertain. My husband will stand at the stove and stir while I pour drinks for the guests. Here, Mitchel Fusek of Fusek Flour turns to spelt berries for risotto as a substitute for Arborio or Carnaroli rice.
Photography courtesy of Fusek

4 cups low-sodium chicken broth
3 Tbsp. unsalted butter
½ large yellow onion finely chopped (roughly 1 cup)
Kosher salt and freshly ground black pepper to taste
12 oz. porcini (or baby bella) mushrooms cleaned, trimmed, thinly sliced
3 large garlic cloves, finely chopped
1 tsp. chopped fresh thyme
1½ cups Fusek spelt berries
¾ cup white wine
1 cup finely grated Pecorino, plus more for garnish
Pecorino cheese rind (optional)
2 tsp. freshly squeezed lemon juice
¾ cup fresh sugar snap peas 
Chopped flat leaf parsley, for finishing
Extra-virgin olive oil, for finishing

Pour the chicken broth in a medium saucepan and bring to a low simmer. Keep warm over very low heat.

In a large Dutch oven, heat butter over medium until melted and lightly bubbling. Add onion, along with a generous sprinkle of salt, and sauté over medium-low heat for 5–7 minutes, stirring often, until the onion is soft and translucent. 

Increase heat to high. Add sliced mushrooms and stir to combine. After a minute or so, the mushrooms will begin to sweat and release their moisture. Continue cooking for 2–3 minutes, stirring occasionally, until mushrooms have softened. Add garlic and thyme and sauté, stirring continuously, for 30 seconds or until fragrant. Season to taste with salt and pepper. Add the spelt and toast over medium-high heat for 1–2 minutes, stirring continuously. The spelt will crackle lightly and the pan should be mostly dry.

Add white wine and cook over medium-high heat for 2–3 minutes, stirring often, until the wine has been completely absorbed. Add Pecorino rind (if using) and hot broth, stir, and bring to a boil. Reduce heat to a steady simmer, cover, and cook for 45–50 minutes, stirring every 15 minutes or so, or until spelt is tender (it will naturally be slightly chewy in center) and the risotto is thick.

(Tip: Remove the lid for the final 5–10 minutes of cooking, to monitor the texture. If a fair amount of liquid is remaining, you can increase the heat slightly to reduce.)

Over low heat, add grated Pecorino and lemon juice and stir to combine. Fold in peas. Season to taste with salt and freshly ground pepper. Remove pot from heat, cover, and allow risotto to sit for 5 minutes before serving. Serve the risotto in warmed bowls. Garnish with chopped parsley for color and freshly grated Pecorino, as desired.