Each month, Matthew Jukes gives you a simple but stunning starter or main course recipe to serve with either Jukes 1 or 6.
This month is Jukes 6 paired with Farro & Wild Mushroom Risotto (approx for two)
Ingredients - Farro & Wild Mushroom Risotto
One cup Chestnut Mushrooms chopped
A handful of dried Porcini Mushrooms soaked in 2 cups warm water (keep the water)
1 Onion – finely sliced
1 clove of Garlic – finely sliced
1 small bunch of fresh Flat-leaf parsley - chop up the leaves
2 tablespoons of Crème Fraîche
One cup of quick-cook Farro (or Spelt)
A generous chunk of Parmesan or Pecorino Romano
Half a glass of dry white wine
Salt and Cracked black pepper
Method - In a wide, heavy-based frying pan, gently fry the onion and garlic until soft and translucent.
Add the chestnut mushrooms and fry for a minute or two until they start to soften.
Then turn the heat up and add the farro and then the white wine – the wine will soon bubble away.
Pour the warm water from the porcini into the pan and let it simmer away, stirring regularly.
When the farro is about 5 mins from being cooked (check the cooking instructions on the packet), add the porcini mushrooms.
At the last minute and when most of the liquid has been absorbed, add a spoonful of crème fraîche and a healthy grating of pecorino or parmesan.
Taste now to see if you need to add any salt and perhaps top up the crème fraîche if you like it creamy.
Just before you serve, stir in the chopped parsley and add plenty of cracked black pepper.