An ancient grain first cultivated in the Fertile Crescent, farro has a lovely nutty flavor and a delicate chew which transforms this risotto into a hearty and rustic dish. Parmesan cheese and butter adds a creamy texture, while the acidity of the white wine and umami from the wild mushrooms and thyme deliver a delicious and balanced flavor. Farro can be found whole, semi-pearled, or pearled. Whole farro has all the bran and nutrition, and semi-pearled retains some of the bran and nutrients. Pearled has the least.
- Yield: 3-4 servings
- Difficulty: Easy
- Total: 1 hr
- Active: 30 mins
Ingredients (13)
- 3 tablespoons butter
- 3 tablespoons olive oil
- ½ cup onion, chopped
- Kosher salt
- 3 cups wild mushrooms, sliced
- 2 cloves garlic, minced
- 1 ½ cups farro
- ½ cup white wine
- 4 cups chicken stock
- 2 teaspoons thyme
- ½ cup Parmesan cheese
- ¼ cup butter
- Parsley, chopped, for garnish
Instructions
- In a large saute pan, melt butter with olive oil over medium-high heat. Add chopped onions and saute for 3 minutes or until translucent. Season with salt. Add in mushrooms and garlic. Saute until mixture is fragrant. Season with kosher salt and freshly ground black pepper.
- Add in farro and cook for 2-3 minutes or until grain is slightly toasted and evenly coated with oil and butter. Add in white wine and cook for 2-3 minutes. Add chicken stock to saute pan 1 cup at a time. Stir occasionally with a wooden spoon and cook until liquid has been absorbed. Continue to add chicken stock 1 cup at a time until all the stock has been used.
- Add the thyme, Parmesan cheese, and butter. Mix together and season with kosher salt and freshly ground black pepper to taste.
- When risotto is done, garnish with chopped parsley. Serve immediately.