I love farro, and I love using it in risotto recipes – it’s my go-to now, rather than using rice. I found this recipe recently, and since we wanted to have a vegetarian meal, this was just the thing. The result? It was fantastic! We will definitely be making this again!
Porcini Farro Risotto
Adapted from Food & Wine, Nov 2009
1 ounce dried porcini mushrooms
2 1/2 cups boiling water
3 cups low sodium chicken stock (or vegetable broth, for a vegetarian version)
Salt and freshly ground pepper
4 tsp extra-virgin olive oil
1 small shallot, minced
1 garlic clove, minced
1 cup farro (about 7 ounces)
1/4 cup dry white wine
1 small bay leaf
1 tablespoon whipped cream cheese
1 oz cup freshly grated Parmigiano-Reggiano cheese
1 pound fresh porcini or cremini mushrooms, thinly sliced
1 thyme sprig
1. In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl. Pour the reserved soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom (if there is any). Stir in the chicken stock and season with salt and pepper. Warm the stock over low heat.
2. In a large saucepan, heat 2 teaspoons of the oil until shimmering. Add the shallot and garlic and cook over moderate heat, stirring, until softened, 2 minutes. Add the farro and reconstituted porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the farro is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the whipped cream cheese and parmigiano-reggiano; season with salt and pepper and keep warm.
3. While risotto is cooking, in a skillet, heat the remaining 2 teaspoons of oil. Add the fresh porcini (or cremini) and thyme and cook over high heat, stirring, until softened and golden, 8 minutes. Discard the thyme.
4. Season the porcini with salt and pepper, spoon over the risotto and serve.
Total Fat: 8.7 g
Cholesterol: 7.5 mg
Sodium: 254.7 mg
Total Carbs: 42.7 g
Dietary Fiber: 6.3 g
Protein: 17.2 g