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Paul’s latest column Recipes & How-to’ Ask Paul

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?

 




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