Kodo millet risotto with barnyard millet crisp

Preparation

Kodo millet risotto

Wash the morels to remove any dirt. Soak them in hot water for an hour, then strain and reserve the soaking liquid.

1. Heat butter and oil in a pan. Add onions and cook until translucent.


2. Add thyme and kodo millet grains. Season with salt.


3. Cook until the grains are coated with butter.


4. Slowly add warm vegetable stock, ensuring all the grains are covered. Keep adding stock as needed.


5. Once the stock is absorbed, add more stock and continue cooking until the grains are cooked.


6. Add spinach and cook until wilted. Slice 2 morels into quarters. Stir the morels, along with the reserved soaking liquid, in with the spinach. Reserve the rest of the morels for garnish.


7. Add butter and Kalimpong cheese. Stir until combined and adjust the seasoning.


8. Transfer a portion to a serving bowl.


9. Garnish with morels and barnyard millet crisp.


10. Serve in a dish and drizzle with olive oil.

Barnyard millet crisp

1. Make a coarse paste of cooked barnyard millet with beetroot powder.


2. Spread the paste on a silicone baking sheet and cook at 110 °C for 30 minutes.


3. Store the crisps in an airtight container.

About the chef

Satinder Shergill

India

Satinder Shergill is a certified chef de cuisine, food stylist and menu planner. As a recipe developer and fusion-food specialist, he combines flavours and techniques from French, Italian, Mediterranean, Tex-Mex, Asian and Indian cuisines, as well as molecular gastronomy. With a passion for fusion food and plate decoration, he has worked in renowned establishments worldwide. Satinder’s culinary journey has taken him to countries such as Australia, the United States of America, Canada, Bhutan, Malaysia, the Maldives and India.