Ingredients

Step by step

1. Place the dried mushrooms in a large measuring jug, cover with boiling water to the 200ml mark and soak for 15 minutes. Place the soaked mushrooms on a board, chop and set aside. Make up the soaking liquid with vegetable stock to about 1.2 litres and season with salt and pepper. Pour into a saucepan, discarding any grit in the base of the jug, and simmer while you cook the risotto.
2. Heat a tablespoon of oil in a medium-large saucepan and fry the shallots, stirring, for a minute or two until softened and starting to colour. Add the rinsed spelt and the bay leaf and fry for a minute, then add the wine and cook until well reduced, and stir in the soaked mushrooms. Add the stock, a quarter at a time, simmering until each addition has been absorbed and the grains are tender; about 25 minutes. Leave the risotto on the wet side.
3. While cooking the risotto, place the spinach in a very large pan, cover and gently heat for about 5 minutes until it collapses, stirring halfway through. Drain and press out as much liquid as possible using a potato masher or the back of a ladle.
4. Heat a tablespoon of oil in a large frying pan over a medium-high heat and fry half the sliced mushrooms for several minutes until golden, stirring frequently and seasoning at the end, then tip on top of the spinach. Repeat with the remaining half and another tablespoon of olive oil.
5. Add the spinach, mushrooms and Parmesan to the risotto base, stir vigorously and heat through. Add a splash of water if the speltotto is looking too thick. Serve with the pine nuts and extra Parmesan scattered over.