Easy Mushroom Farro Risotto
An ancient grain first cultivated in the Fertile Crescent, farro has a lovely nutty flavor and a delicate chew which transforms this risotto into a hearty and rustic dish. Parmesan cheese and butter adds a creamy texture, while the acidity of the white wine and umami from the wild mushrooms and thyme deliver a delicious and balanced flavor. Farro can be found whole, semi-pearled, or pearled. Whole farro has all the bran and nutrition, and semi-pearled retains some of the bran and nutrients. Pearled has the least.
- 3 tablespoons butter
- 3 tablespoons olive oil
- ½ cup onion, chopped
- Kosher salt
- 3 cups wild mushrooms, sliced
- 2 cloves garlic, minced
- 1 ½ cups farro
- ½ cup white wine
- 4 cups chicken stock
- 2 teaspoons thyme
- ½ cup Parmesan cheese
- ¼ cup butter
- Parsley, chopped, for garnish
1In a large saute pan, melt butter with olive oil over medium-high heat. Add chopped onions and saute for 3 minutes or until translucent. Season with salt. Add in mushrooms and garlic. Saute until mixture is fragrant. Season with kosher salt and freshly ground black pepper.
2Add in farro and cook for 2-3 minutes or until grain is slightly toasted and evenly coated with oil and butter. Add in white wine and cook for 2-3 minutes. Add chicken stock to saute pan 1 cup at a time. Stir occasionally with a wooden spoon and cook until liquid has been absorbed. Continue to add chicken stock 1 cup at a time until all the stock has been used.
3Add the thyme, Parmesan cheese, and butter. Mix together and season with kosher salt and freshly ground black pepper to taste.
4When risotto is done, garnish with chopped parsley. Serve immediately.
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