Farro Risotto with Roasted Mushrooms
, 50 min
A nutty, creamy risotto made with farro instead of rice, topped with deeply browned roasted mushrooms.
| prepBring chicken stock to a simmer in a medium saucepan and keep warm | |||||
| 8 oz mushrooms (baby portobellos or choice), cleaned and quartered | Sauté mushrooms over medium heat, 10–15 min | Season, top with mushrooms & Parmesan | |||
| 6 tablespoons extra virgin olive oil | |||||
| 1 small white onion, thinly sliced or small dice | Add butter & onion, cook until translucent, 5 min | Add wine, scrape pan, cook until absorbed | Add stock & Parmesan rind, stir & absorb, ~30 min | Stir in butter until emulsified & glossy | |
| 200 g farro | |||||
| 2 tablespoons butter | |||||
| 120 ml white wine | |||||
| 1.2 L chicken stock | |||||
| 1–2 Parmesan rinds | |||||
| 60 g butter | |||||
| salt and pepper to taste | |||||
| Parmesan cheese, finely grated, to finish | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.