Mushroom Farro Risotto

Serves 4

Ingredients

1 (32 oz.) container vegetable stock or broth

2 tbsp. extra virgin olive oil

1 medium white onion, chopped

16 oz. mushrooms, sliced 

2 tbsp. roughly chopped fresh thyme

3 cloves garlic, minced

1 3/4 cups pearled farro

1/2 cup white wine

2 tsp soy sauce or tamari (optional)

3/4 cup freshly ground Parmesan cheese

2 cups frozen peas, thawed

1/3 cup fresh chopped parsley

1 cup walnuts, lightly toasted and crumbled  

Salt and pepper to taste

  1. Place the broth in medium saucepan and bring to a low simmer. Keep over very low heat.

  2. In a large Dutch oven (or heavy-bottomed pot), heat the olive oil over medium heat. Add the onion, along with a generous sprinkle of salt, and sauté over medium-low heat for 5 to 7 minutes, until the onion is soft and translucent.

  3. Increase the heat to high. Add the sliced mushrooms and stir to combine. After a minute or so, the mushrooms will begin to sweat and release their moisture. Continue cooking for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have softened. Add the garlic and fresh thyme and sauté, stirring continuously, for 30 seconds or until fragrant. Season to taste with salt and pepper.

  4. Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously. 

  5. Add the white wine and cook over medium-high heat for 2 to 3 minutes, stirring every so often, or until the wine has been completely absorbed. Reduce the heat to a steady simmer, cover, and cook for 45 to 50 minutes, stirring every 15 minutes or so, or until the farro is tender (it will naturally be slightly chewy in center) and the risotto is thick.

  6. Remove the lid in the final 5 to 10 minutes of cooking, which promotes thickening and helps me more easily monitor the texture (i.e. if a fair amount of liquid is remaining, you can increase the heat slightly to reduce, etc.).

  7. Over low heat, add the grated Parmesan cheese and and stir to combine. Fold in the thawed peas. Season to taste with salt and freshly ground pepper, and top with toasted walnuts. 

Tips

  • Make sure to use pearled farro, as opposed to whole farro. Whole farro will take FOREVER to cook!

Ben Mastracco