Though not a traditional risotto, this version is nutty and creamy, and less demanding in the stirring department. Because of its sturdy bran, farro does not release starches in the same way as arborio rice, but you still get the comforting porridge feel of risotto—just with a heartier texture.
- Yield: 4 Servings
- 5 CUPS VEGETABLE STOCK, CHICKEN STOCK, OR WATER
- 1 CUP DRIED PORCINI OR SHIITAKE MUSHROOMS
- 2 TABLESPOONS UNSALTED BUTTER
- 1 SHALLOT, FINELY DICED
- FINE SEA SALT
- 1½ CUPS FARRO
- ½ CUP DRY WHITE WINE
- 2 BATCHES CRISPY SAUTÉED MUSHROOMS
- ½ CUP FRESHLY GRATED PARMIGIANO-REGGIANO
- ¼ CUP CHOPPED FRESH FLAT-LEAF PARSLEY (OPTIONAL)
- ❶ In a medium saucepan, combine the stock and the dried mushrooms. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes to infuse the water with mushroom flavor. Strain, reserving the liquid and discarding the mushrooms.
- ❷ In a medium Dutch oven or other heavy-bottomed large pot, melt the butter over medium heat. Add the shallot and a pinch of salt and cook until tender, about 1 minute. Add the farro and toast until fragrant, about 3 minutes, stirring frequently.
- ❸ Pour in the wine and cook until it is almost entirely evaporated, about 3 minutes.
- ❹ Pour in the mushroom stock you just made and bring to a boil, then reduce to a simmer and cook over low heat until the farro is tender, stirring frequently with a wooden spoon, about 30 minutes.
- ❺ While the farro is cooking, sauté the mushrooms according to the recipe.
- ❻ When the farro is cooked, remove from the heat and fold in the Parmigiano-Reggiano. Divide among serving plates and top with the sautéed mushrooms and Parmigiano-Reggiano. Sprinkle with parsley if desired.