Gastronomixs

Spelt ‘risotto’

Andy McFadden grew up in Tallaght in Ireland where he plotted his course in life at an early age. ‘When I was 14, I already knew that I wanted to become a chef. I was especially inspired by famous chefs such as Jamie Oliver and Gordon Ramsay. Jamie made cooking cool and Gordon showed people how to be the best.’ Andy started as a kitchen porter at Luttrellstown Castle where his uncle Neil McFadden worked as a chef. This was followed by a wide variety of summer holiday jobs in the kitchen of Irish chef Neven Maguire. When he was 25, Andy took over the reins from Marcus Eaves at L’Autre Pied* in Marylebone, London. This made him the youngest chef in London with a Michelin star.

In 2017, he decided to leave London and move to Dublin where he opened his own restaurant, Glovers Ally, located in St Stephen’s Green Shopping Centre, in February 2018. Andy and his team were awarded the FOOD & WINE Best Chef award not long after opening the restaurant. Andy's menus are inspired by French cuisine but with a light and natural touch. Each dish is meticulously prepared to bring out the best in each ingredient.

Creation by Andy McFadden, Glovers Alley restaurant, Dublin, Ireland. 

Serves 4. 

Spelt ‘risotto’

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Ingredients

200

g

pearled spelt

25

g

dried porcini mushrooms

100

ml

boiling water

0.5

tbsp

olive oil

2

 

shallots, finely chopped

2

cloves

garlic, finely chopped

100

ml

white wine

1

l

hot vegetable stock

1

tbsp

low-fat crème fraîche

50

g

grated Parmesan

1

bunch

parsley, finely chopped

As needed

 

salt

As needed

 

pepper

Preparation method: ‘risotto’

  • Cover the spelt with cold water.
  • Soak the dried mushrooms in 100ml boiling water in a separate bowl for 20 minutes.
  • Heat the olive oil in a large frying pan.
  • Tip in the shallot and garlic and cook for two minutes.
  • Drain the spelt and add to the pan along with the wine.
  • Simmer until almost all the liquid evaporates, stirring often.
  • Drain the porcini mushrooms and add the soaking liquid to the vegetable stock.
  • Stir in the broth cup by cup and let it simmer while stirring, so that all the liquid is absorbed and the spelt is just tender. This will take about 20 minutes in total.
  • Stir in the crème fraîche and season with salt and pepper. 

Finishing and presentation

  • Add the Parmesan and parsley.
  • Dish into bowls and serve.

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