Ingredients

• 2 Tbsp Olive Oil divided
• 1/2 cup Onion minced
• 1 Tbsp fresh Thyme stems removed
• 1 cup Organic Kamut® Berries
• 1/2 cup White Wine dry
• 2 large Dried Mushrooms rinsed and drained
• 4 cups vegetable stock divided
• 4 oz fresh Shiitake Mushrooms stems removed and sliced
• 2 oz Parmesan Cheese shredded
• 1/4 cup Mascarpone Cheese optional
• 2 Tbsp Chopped Fresh Parsley

Instructions

1. In a heavy 4-quart pot, sauté onion and thyme in 1 tablespoon of olive oil until the onion are clear and soft. Add Kamut® berries and stir to coat grains thoroughly. Add wine and cook, stirring until absorbed. Add 3 1/2 cups of the stock and dried mushrooms, and bring to a boil. Cover, and reduce to a simmer. Set time for an hour.
2. When the timer goes off, check the Kamut® for doneness. It will probably need another 30 minutes. Take off the lid and stir often until the liquids are very thick. Remove and pour it into a food processor bowl. Pulse until coarsely pureed, then pour in the reserved stock with the machine running. Transfer back to the pan and bring to a simmer again until thick, about 5-10 minutes.
3. Heat a large sauté pan over high heat. When hot, add the remaining tablespoon of olive oil and swirl pan to coat. Add the shiitakes and stir constantly until seared and shrunken, about 3 minutes. Take off heat and stir in parsley. Stir all but 2 tablespoons of the parmesan and the mascarpone, if using, into the risotto and serve topped with shiitakes and sprinkled with remaining parmesan.