Using farro to make a risotto makes the dish healthier, heartier and able to withstand being served a little later. It is still best served soon after cooking, but it does reheat well if you would like to make ahead and once you start making risotto with farro you won’t want to go back to arborio rice.
Farro Risotto with Mushrooms and Pecorino
Servings
6 Servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots
- 1 8- oz. package cremini mushrooms sliced
- 4 cups vegetable broth or water mixed with a small amount of onion soup mix
- 1 cup farro
- 1/2 cup white wine
- 1/2 cup pecorino grated
Instructions
- In a large deep pot, heat the olive oil and butter over medium heat. Add the shallots and cook, stirring for one minute. Add the mushrooms and continue to cook about 5 minutes until mushrooms are soft.
- Add the farro and stir, coating with oils and toasting a bit for about 3 minutes. Stir in white wine and cook until liquid evaporates.
- Gradually add the stock 1 cup at a time, stirring frequently until all the liquid has absorbed and the risotto is your desired texture — a bit chewy, but also creamy. adjust salt and pepper to taste, mix in pecorino and enjoy.
- As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) – Subscribe Now.
Please try farro – I like it with barley but LOVE it with farro and now they don’t have it in Israel 🙁
havent used farro yet. but i have made risotto with barley & it comes out amazing!!!! i leave out the cheese though bec i like having it with chicken
Farro is one of the best products around. I make some version of this dish so often I think I could do it in my sleep. So good.