Farro is a chewy and nutty grain that is an alternative Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you have to slave over stirring a risotto. This fantastic plate has a nice, rich, earthy flavor.
Just consider this short caution for cooks that want to whip this up quickly – it takes about twice as long to make as a risotto, but it is lower maintenance requiring less attention as it cooks. Be sure to plan your time accordingly.
Farro Risotto With Mushrooms
2015-09-01 13:32:50
Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
Nutrition Facts
Serving Size
1981g
Amount Per Serving
Calories 1942
Calories from Fat 520
% Daily Value *
Total Fat 59g
91%
Saturated Fat 16g
78%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 30g
Cholesterol 66mg
22%
Sodium 2243mg
93%
Total Carbohydrates 259g
86%
Dietary Fiber 37g
147%
Sugars 47g
Protein 96g
Vitamin A
35%
Vitamin C
67%
Calcium
66%
Iron
103%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- ½ oz (1/2 cup, approximately) dried porcini mushrooms
- 1 quart chicken stock or vegetable stock
- 1 ½ cups farro
- 2 tbsp extra virgin olive oil
- ½ 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
- ½ cup dry white wine
- Freshly ground pepper to taste
- 1 - 2 oz Parmesan cheese, grated (1/4 to 1/2 cup)
- ¼ cup chopped fresh parsley
Instructions
- 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.
- Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
- Drain the mushrooms through a strainer 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.
- Heat the oil over medium heat in a large, heavy nonstick skillet.
- 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 cooking, 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.
- 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 and pepper, and stir together.
- Remove from the heat and serve.
Adapted from MARTHA ROSE SHULMAN
Adapted from MARTHA ROSE SHULMAN
Gourmet Recipes from Culinary Hipster http://culinaryhipster.com/
