Mushroom and sprout speltotto

This speltotto is very easy to make and is warming, wholesome and delicious. The addition of the crispy duck yolk and cheddar lattice makes this dish quite a treat without too much added hassle.

Serves 2

Ingredients

For the speltotto:
1 small onion, finely chopped
2 cloves of garlic, finely sliced
Splash of madeira, bourbon or just white wine (optional)
1 tablespoon of soya or tamari sauce
Handful of dried mushrooms
1/2 teaspoon of dried rosemary
300g wild mushrooms, roughly chopped
500ml beef or vegetable stock
10 sprouts, halved and finely shredded
For the lattice:
100g strong grated cheddar
For the crispy yolk:
2 duck yolks
50g rice breadcrumbs
Oil for deep fat frying

Method

For the speltotto:
Heat a little oil in a pan and add the shallot and cook until golden brown
Add the garlic and rosemary and cook for another minute
Pour in the alcohol and leave to bubble up for a few minutes
Add the spelt, dried mushrooms, soya sauce and stock
Simmer for 25-30 minutes until the spelt is al dente
In the meantime, in a frying pan, fry the mushrooms
Once they are starting to colour, add the shredded sprouts for another 2-3 minutes and stir through the finished speltotto
Season to taste

For the lattice:
Preheat the oven to 200C
Spread the cheese on a baking sheet lined with baking parchment
Bake for 5-10 minutes or until golden and bubbling
Leave to cool and crips up before breaking up and serving on top of your speltotto

For the crispy egg:
Preheat the oil in a sauce pan to 190C
Dip the yolks carefully in the rice breadcrumbs and gently lower into the hot oil for 2 minutes
Serve on top of the speltotto