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Farro Risotto with Mushrooms

 

Farro Risotto with Mushrooms

Total Time: 25 Mins

Ingredients:

  • 1 cup dried wild mushroom blend (about 1 ounce)
  • 5 1/2 cups Mushroom Stock
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups uncooked farro
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 6 cups sliced cremini mushrooms (about 1 pound)
  • 3/4 teaspoon salt, divided
  • 1/2 cup dry white wine
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. Place dried mushrooms in a medium bowl; cover with boiling water. Let stand 30 minutes or until tender; drain. Coarsely chop mushrooms.
  2. Bring Mushroom Stock to a simmer in a small saucepan (do not boil). Keep stock warm over low heat.
  3. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add farro and onion; cook 5 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rehydrated mushrooms, cremini mushrooms, and 1/2 teaspoon salt; sauté 5 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine and thyme; cook until liquid almost evaporates.
  4. Add 1/2 cup stock to farro mixture; cook over medium heat 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add 4 1/2 cups stock, 1/2 cup at a time, stirring occasionally until each portion of stock is absorbed before adding the next (about 40 minutes total).
  5. Add remaining 1/4 teaspoon salt, 1/2 cup stock, cheese, parsley, and pepper; stir until cheese melts.