• F532591d02d6825defe72206de71f5cd

Mushroom Farro Risotto

Served at play date at Grace's house.

Prep
Cook
Serves 6people
Ingredients
1/2
oz (1/2 cup, approximately) dried porcini mushrooms
1
qt chicken stock or vegetable stock
1 1/2
cup farro (See note 1)
2
tbsp extra virgin olive oil
1/2
cup finely chopped onion
1
lb cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2
large garlic cloves, green shoots removed, minced
2
tsp chopped fresh rosemary
1/2
cup dry white wine
Freshly ground pepper to taste
1-2
oz Parmesan cheese, grated (1/4 to 1/2 cup)
1/4
cup chopped fresh parsley (optional)
zest from 1 lemon for added brightness (optional)
Directions
1.
Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain. (See note 1)
2.
Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes (chop other ingredients while mushrooms are soaking).
3.
Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
4.
Heat the oil over medium heat in a large, heavy nonstick skillet. (See note 2) Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. (See note 1) Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley, lemon zest, and pepper, and stir together. Remove from the heat and serve.
5.
Note 1: I used precooked quick cook 10 minute farro and eliminated soaking then cut cooking time to 10 minutes and didn't need to stir vigorously.
6.
Note 2: Add diced carrots, celery, and/or zucchini to sneak in extra veggies for kids
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