2 -
25 mins
45 mins
1 hr 10 mins
Choose number of servings
Ingredients
For the Mushrooms
- Unsalted Butter (diced) 2 tbsp
- Mushrooms (cleaned and shredded) 200 g
- Kosher Salt as needed
- Black Pepper as needed
For the Risotto
- Unsalted Butter (diced) 2 tbsp
- Yellow Onion (finely chopped) 60 g
- Garlic Clove (finely chopped) 1
- Spelt Grain 200 g
- Vegetable Stock (mushroom or umami) 1000 ml
- Parmesan Cheese (grated) 75 g
- Arugula 40 g
Tools that you will need
General Equipment
- Large Spoon
- Medium mixing bowl
- Paper Towel (as needed)
- Plates or Trays
- Rubber Spatula
- Slotted Spoon
- Small Mixing Bowl
Cooking Steps Prep Cooking
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 165°C.
2. Add the Butter for the Mushrooms
Add into the preheated pan and allow it to melt.
| Unsalted Butter (diced) | 2 Tbsps. |
3. Add and Cook the Mushrooms
Add the mushrooms and cook for 5 minutes or until the start to crisp up.
| Mushrooms(cleaned and shredded) | 200 grams |
4. Season the Mushrooms
Season the mushrooms as they cook
| Kosher Salt | 1 pinch |
| Black Pepper | 5 turns |
5. Remove the Mushrooms
Transfer the mushrooms to a plate or tray lined with paper towels and keep in a warm area in the kitchen or in a low-temperature oven.
6. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 220°C.
7. Add and Cook the Butter, Garlic and Onion
Add the ingredients and cook for 1-2 minutes until the aromatic turn translucent.
| Unsalted Butter (diced) | 2 Tbsps. |
| Garlic Clove (finely chopped) | 1 |
| Yellow Onion (finely chopped) | 60 grams |
8. Stir in the Spelt Grain
Stir to combine.
| Spelt Grain | 200 grams |
9. Add the First Portion of Stock Begin Cooking the Risotto
Add the first portion of stock and cook the spelt for 13 minutes or until the stock is fully absorved. Stir frequently while cooking the spelt.
| Vegetable Stock (mushroom or umami) | 400 ml |
10. Season the Risotto
Now that the first portion of stock has absorved, stir in the salt and mix until well incorporated.
| Kosher Salt | 1 tsp. |
11. Add the Second Portion of Stock and Continue Cooking the Risotto
Add the second portion of stock and continue cooking the spelt for 13 more minutes or until the stock is absorbed fully. Stir the spelt frequently while cooking.
| Vegetable Stock (mushroom or umami) | 300 ml |
12. Add the Last of the Stock and Finish Cooking the Risotto
Add the last of the stock and continue cooking for 13 more minutes or until the liquid has been almost fully absorbed. Stir frequently as the spelt cooks.
| Vegetable Stock (mushroom or umami) | 300 ml |
13. Add the Parmesan, Arugula and Mushrooms
Turn the burner off, then stir in the ingredients until well incorporated.
| Parmesan Cheese (grated) | 75 grams |
| Arugula | 40 grams |
| Cooked Mushrooms | all |
14. Serve Immediately
Add some risotto into the serving bowls, and sprinkle with some parmesan. Garnish with your favorite fresh herb.
| Cooked Mushrooms | as needed |
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
