Pearled Spelt Risotto with Asparagus Tips Potobellini Mushrooms & Truffle Pecorino

Instructions

1. Put the spelt into a bowl and cover with water to soak for 20 mins, drain and set aside.
2. Soak the dried mushrooms in just enough boiling water to cover them for 20 minutes (about 100ml) until soft, drain, but reserve soaking liquid and chop mushrooms small, set both aside.
3. Slice the asparagus tips on the diagonal about 2cm in length, blanch in boiling water for 1 minute, and then plunge into ice-cold water.  Drain and set aside on paper towels
4. Put a saucepan on medium heat with a little olive oil and sauté the onions, leeks, and garlic until soft.
5. Add the spelt and vermouth, keep stirring, and cookout until most of the vermouth evaporates. 
6. Add the sliced portobellini mushrooms and reserved dried mushroom soaking liquid and stir well.
7. Gradually add the stock 1 cup at a time until spelt is cooked.  You may not need all the stock, so do not add too much too quickly.
8. Each time you add some stock, wait until all the liquid has absorbed before you add more. The spelt should take about 20 minutes to cook.
9. Add sea salt, freshly ground black pepper, and chilli flakes to taste
10. Add asparagus tips, Oatly creamy oats fraiche, truffle pecorino, and garlic chives, and keep stirring until all the cheese is melted and gooey
11. Spoon onto a serving plate and sprinkle more cheese and chives over the top if desired.  Serve immediately.