A creamy spelt risotto brightened with sun-dried tomatoes and chives, served with a crispy knife-cut sausage. A signature recipe by Thierry Marx, reimagined by TikToker qistoh.
Ingredients
- 250 g Raw spelt (wheat)
- 1 piece Shallot
- 1 piece Garlic clove
- 750 ml Chicken broth
- 100 g Sun-dried tomatoes
- 30 g Fresh chives
- 4 pieces Knife-cut sausage
- 100 ml Dry white wine (optional)
- 120 g Mascarpone
- 60 g Parmesan (grated)
- sel Fine salt
- poivre Ground black pepper
Method
- The day before, or at least 8 hours ahead, rinse the spelt and place it in a large bowl. Cover with cold water, using at least 3 times the volume. Soak overnight, until the grains have doubled in volume and softened slightly.
- The day you cook it, drain and rinse the spelt. In a saucepan, bring the chicken broth to a simmer. Add the drained spelt, reduce the heat to maintain a gentle boil, and cook for 25 to 30 minutes. The spelt should be tender to the bite but still firm. Drain it (reserve the remaining broth for another use) and set it aside in a salad bowl.
- While the spelt cooks, prepare the aromatics: peel and finely mince the shallot. Peel the garlic clove, remove the germ, and mince it very finely. Set them aside together in a small bowl.
- Coarsely chop the sun-dried tomatoes with a knife, then snip the chives. Set them aside separately.
- Preheat the oven to 180 °C (fan). Heat a nonstick skillet thoroughly and place the knife-cut sausages in it without any added fat. Place a second skillet or a heavy lid on top to keep them flat and ensure even cooking. Cook for 3 to 4 minutes on each side, until well browned and crispy. Transfer the sausages to a parchment-lined baking sheet and bake for 8 minutes. They should be cooked through (internal temperature 65 °C). Keep warm.
- In the same skillet, still hot and with the cooking juices, add the minced shallot and garlic. Sauté for 1 minute over medium heat, scraping up the juices with a spatula. If using white wine, add it now and reduce by half (about 2 minutes). Add the cooked spelt and stir to coat well.
- Off the heat, stir in the mascarpone, chopped sun-dried tomatoes, half the chives, and the grated Parmesan. Season generously with salt and pepper. Stir gently until creamy and homogeneous. Taste and adjust the seasoning.
- Cut the sausages into pieces: for a family-style serving, cut them into 3 cm chunks; for a more elegant presentation, cut them on the bias (1 cm thick diagonal slices).
- Spoon the spelt risotto into the bottom of each plate (or into a shallow serving dish). Arrange the sausage pieces on top. Sprinkle with the remaining chives. Serve immediately, piping hot.
Nutrition
Per serving
- Energy
- 512.5 kcal
- Protein
- 23.24 g
- Carbohydrate
- 49.9 g
- Fat
- 23.79 g
- Fibre
- 7.58 g
- Calcium
- 161.35 mg
- Iron
- 0.76 mg
- Magnesium
- 17.54 mg