Best Mushroom Farro Risotto Recipes

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

Steps:

• Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
• In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
• Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

MUSHROOM-FARRO 'RISOTTO'

Steps:

• Bring water to a boil in a saucepan. Add farro and reduce heat to simmer; cook until tender, about 30 minutes.
• Meanwhile, melt butter in a nonstick pan over medium heat. Add garlic and cook, stirring frequently, until slightly soft and fragrant, 1 to 2 minutes. Add mushrooms and season with onion powder, garlic salt, and pepper. Cook over medium-high heat, stirring frequently, about 10 minutes.
• Drain and discard any excess water from the farro; add farro to the pan with the mushroom mixture. Add chicken stock and increase heat to a simmer, stirring frequently, about 5 minutes. Add Parmesan cheese and stir until melted, about 1 minute more.

MUSHROOM FARRO RISOTTO

Steps:

• Place 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).
• Place the dried mushrooms in a large bowl. Cover with 2 cups boiling water. Let sit 30 minutes.
• Drain 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.
• 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. Salt to taste.
• Heat oil over medium heat in a large 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, garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes.
• Add the farro and 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 until the farro is tender, about 50 minutes. 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. Add the Parmesan, parsley and fresh ground pepper to taste, and stir together. Remove from the heat and serve.

MUSHROOM-FARRO RISOTTO

Steps:

• Bring 3 c broth and all dried mushrooms to boil in lg saucepan. Reduce heat to medium and simmer until mushrooms are soft. Using slotted spoon, transfer mushrooms to work surface. Cut large mushrooms in half. Reserve broth and mushrooms separately. Melt 1 T butter w/1 T olive oil in a skillet over med-high heat. Add fresh mushrooms and saute until beginning to brown, 7-8 minutes. Add reserved soaked mushrooms and saute 5 minutes longer. Remove from heat. Melt remaining 2 T butter w/1 T oil in lg saucepan over medium heat. Add shallots and garlic; saute until shallots are soft, 3 minutes. Add farro; stir 1 minute. Pour in reserved mushroom broth, leaving any sediment behind. Bring to boil; reduce heat to medium,cover and simmer until almost all liquid is absorbed, about 10 minutes. Add 3 1/2 c chicken broth. Boil uncovered until farro is tender, adding more broth by 1/2 cupfuls if dry and stirring occasionally, about 18 minutes longer. Stir in cheese, cream, and herbs. Stir in half of mushroom mixture. Season with salt and pepper. Transfer to bowl; scatter remaining mushrooms over.