Mushroom Farro Risotto

Mushroom Farro Risotto

Reason Number 10,857 Why I Love Farro: creamy, dreamy mushroom risotto. This lighter, whole grain version of the Italian classic is indulgent enough for company but also easy enough for a weeknight. And rather than spending an hour in front of your stove stirring like a madman, you can enjoy a glass of wine and critique the red carpet fashion at the Oscars. (Was I the only person who thought the gowns this year were a total snoozefest?)

This recipe was adapted from Martha Stewart’s latest and greatest: Meatless. I seriously want to cook every vegetarian concoction in this book and while you may want to enjoy this  dish using veggie stock as she suggests, I found chicken broth lends a certain richness to this recipe.

Wild Mushrooms, Farro, Thyme

Be sure to use pearled farro, which cuts down cooking time significantly. You can use any assortment of mushrooms (I used shiitake  and baby bella) but be aware they make cook differently (my shiitakes cooked a lot quicker than my bellas. Shiitake happens!)

Chopped Onions and Mushrooms

Mushroom Farro Risotto

Serves 4 as a main course, 6 as a side

  • 3 1/2 cups chicken stock
  • 2-4 cups water
  • 1/4 cup olive oil
  • 8 oz assorted mushrooms, cleaned, stemmed and torn into bit sized pieces (I used baby bella and shiitake)
  • 1/2 an onion finley chopped
  • 1 tbsp fresh thyme leaves
  • 1/3 cup dry white wine
  • 1 cup pearled farro
  • salt and pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese
  •  Parsley to garnish (optional)

Pour chicken stock and water into a medium sauce pan and bring to a simmer.

Heat 2 tbsp olive oil in a large skillet over medium heat. Add the mushrooms and thyme and saute until mushrooms are soft and golden brown, about 5-7 minutes. (You may need to work in batches to avoid crowding the pan.) Season with salt and pepper and set aside on a plate. Cover the plate with foil to keep mushrooms warm.

In a medium pot, heat remaining 2 tbsp olive oil over medium heat. Add onion and saute until soft and golden, about 3-4 minutes. Add farro to the pan and lightly toast for 1-2 minutes, stirring frequently. Pour in the white wine and cook, stirring occasionally until almost all the wine is absorbed.

Add one ladle full of the simmering stock to the pot of farro. Cook, stirring the farro frequently to avoid burning. Once the stock is almost completely absorbed, add another ladle full and repeat the process until farro is cooked through and the mixture is creamy, about 20-30 minutes. The farro should be chewy but not mushy and you may not need all the stock.

Remove farro from heat. Stir in Parmesan cheese and mushrooms until combined. Season with additional salt and pepper if needed. Serve immediately.

Adapted from Meatless

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6 Responses to Mushroom Farro Risotto

  1. Lauri Candee says:

    Looks like another winner! I made the orrechiette recipe and it was great 🙂

  2. Stephanie says:

    Looks great! I haven’t tried farro yet. I think this might be a great place to start.

  3. sk says:

    Do you suggested adding garlic at any stage?

    • I didn’t find it necessary with the onions in the recipe but it certainly won’t hurt! I would suggest mincing and sautéing along with the onions. Let me know how it turns out!

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