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Wild Mushroom Farro Risotto

It took me a little while to really understand quinoa and appreciate its potential depth, but Farro was love at first taste. As it cooks, the faro takes on a pleasantly chewy, nutty texture that works very well as an alternative to a traditional risotto.  This wild mushroom farro risotto is pure comfort food made with wholesome, healthy ingredients.

 

mushroom farro ingredients

 

Wild mushrooms, plus farro, herbs and cheese, equals creamy heaven…

 

Wild Mushroom Farro Risotto 

serves 4 

 

4 tablespoons extra virgin olive oil

 

2 sprigs of thyme

 

3 whole garlic cloves

 

1 pound mixed wild mushrooms, trimmed and sliced — I used shiitake, cremini, oyster, and portabella mushrooms

 

kosher salt and black pepper, to taste

 

1 cup rinsed, uncooked farro

 

1 small spanish onion, finely diced

 

1/4 cup dry white wine

 

about 4 cups chicken stock

 

1/2 cup parmesan, plus more to garnish

 

chopped parsley leaves to garnish

 

2 tablespoons butter

 

wild mushrooms

 

 

Method 

1. Heat two tablespoons olive oil plus one tablespoon butter in a large skillet on high heat. Add garlic and cook until just browned.

2. Add mushrooms and thyme in batches and cook until golden brown and tender, about 7 minutes. Season with kosher salt and black pepper and transfer into a bowl. Repeat this process with the remaining mushrooms and set aside.

3. Meanwhile, in a large heavy-bottomed stock pot, heat another 2 tablespoons of olive oil and cook onion, stirring ocassionally until translucent.

4. Add farro to onion and olive oil and toast the grains until nutty and slightly browned, about 2-3 minutes.

5. Deglaze with white wine and season with salt and pepper.

6. Add 1/2 cup chicken stock, stirring constantly with a wooden spoon, until the farro begins to absorb the liquid.

7. Repeat this process of stirring and adding sock, about a ladleful at a time, cooking until liquid is absorbed before adding more. The process should take around 25 minutes in total, depending on the heat of your stove.

8. Add 3/4 of the mushroom mixture and stir in with 1/2 cup of parmesan cheese.

9. Divide into individual portions, top with additional parmesan, remaining mushrooms, and season with salt and pepper as desired.

10. Top with freshly chopped parsley leaves before serving.

 

Farro Risotto-3

 


Satisfy your senses,
Amanda (follow me on Twitter!)


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