1 hr 20 mins
1 hr 10 mins
Chef #669019's Note:
This comes from Martha Rose Shulman's collection of healthy recipes, available online at the New York Times
My Private Note
Units: US | Metric
- 1/2 ounce dried porcini mushrooms
- 1 quart vegetable broth
- 1 1/2 cups cracked farro
- 2 tablespoons extra virgin olive oil
- 1/2 cup onion, finely chopped
- 1 lb cremini mushrooms or 1 lb wild mushroom, cleaned, trimmed and sliced
- 2 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1/2 cup dry white wine
- 1/3 cup parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 1Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak according to package instructions (some types of farro must be soaked overnight).
- 2Place the dried mushrooms in a large bowl. Cover with 2 cups boiling water. Let sit 30 minutes.
- 3Drain the mushrooms through a strainer set over a bowl and lined with a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely. Set aside.
- 4Add 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. Salt to taste.
- 5Heat oil over medium heat in a large skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes.
- 6Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes.
- 7Add the farro and dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes.
- 8Stir in the wine and cook, stirring until the wine has been absorbed.
- 9Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer until the farro is tender, about 50 minutes. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning.
- 10There 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. Add the Parmesan, parsley and fresh ground pepper to taste, and stir together. Remove from the heat and serve.
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Nutritional Facts for Mushroom Farro Risotto
Serving Size: 1 (124 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 111.9
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 1.6 g
- Cholesterol 4.8 mg
- Sodium 92.8 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 1.0 g
- Sugars 2.6 g
- Protein 4.5 g
The following items or measurements are not included: