Farro & Mushroom Risotto

Farro & Mushroom Risotto

Prep Time: 15 minutes

Cooking Time: 40 minutes

Feeds: 4 people (as a side or appetizer)

1 cup farro (this can be found at the Italian Centre of farmer’s market)

3 cups beef stock, maybe more or less

½ cup red wine

2 tbsp. minced shallots

1 tbsp. minced garlic

2 tbsp. olive oil

1 tbsp. fresh thyme

1 cup crimini mushrooms

1 cup oyster mushrooms

¼ cup parmesan

1 tbsp. raw butter

TT S&P

The earthiness and nutty flavor of farro lends itself to make a delicious risotto. It takes especially well to mushrooms and I really enjoy the combination. I have used oyster mushrooms and criminis, but you can change out the mushrooms to your liking. This dish would pair well with most any game meat, beef, pork or even poultry. The beef stock can be substituted for chicken, fish or even vegetable stock.

Remove the stems from the mushrooms and chop to your desired size
In a medium sauce pot bring the stock to a simmer
Place a separate sauce pot to medium high heat
Add the olive oil, followed by the shallots and garlic
Saute until the shallots soften, but not brown, about one minute
Add the chopped mushrooms and sauté until softened, about 2 minutes
Quickly add the farro and stir to coat with the oil
Deglaze with red wine and let reduce, about one minute
Add about half of the hot stock and bring back to a simmer, stirring regularly
As the farro cooks and absorbs the stock add more to the pot, ladle by ladle, the farro should simply be immersed in the stock, but not drowning in it
Season as you go
Continue to cook, adding stock as required, until the farro reaches a firm, yet tender texture, about 20-25 minutes or so
As the farro approaches doneness add the fresh thyme
To finish add the shaved parmesan and the raw butter and stir in to combine and make a creamy, homogenous mixture, adjust the seasoning one final time and serve

Who’s hungry?