Cover the spelt with cold water and
soak the dried mushrooms in 100ml
boiling water in a separate bowl for
20 mins. Heat the olive oil in a large
frying pan. Tip in the onion and garlic,
cook for 2 mins, then add the chestnut
mushrooms and cook for a further
2 mins. Drain the spelt and add along
with the wine. Simmer until almost all
the liquid evaporates, stirring often.
Drain the porcini mushrooms, add
them to the pan and the soaking liquid
to the vegetable stock. Stir in the stock
1 cup at a time and simmer, stirring
often, until all liquid is absorbed and the
spelt is just tender, about 20 mins in total.
Stir in the crème fraîche and season with
salt and pepper. Spoon onto plates and
sprinkle over chives and cheese (if using).