Farrotto con Porcini
Dried porcini mushrooms fill this simple, risotto-style dish with rich, earth flavor, while the farro brings a subtle nuttiness and satisfying chew. Fold in your favorite vegetables like asparagus, English peas or sautéed kale to turn this comforting side into a filling main dish. Or for a little decadence, add some chopped black truffle halfway through the cooking.
Cook's Note: For an even easier alternative, use the same farrotto technique with Forest Farro Blend from Wineforest Wild Foods. This hearty mix already has dried California porcini mushrooms and a mix of herbs and spices in it (simply omit the dried porcini and onion from the original recipe)!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
In a medium saucepan, bring stock to a simmer over medium heat. Reduce heat to low and keep warm.
In a small bowl, add dried porcini with 1 cup of hot stock and let rehydrate until mushrooms are soft and pliable, about 15 – 20 minutes. Drain mushrooms, reserving the soaking liquid for later use, and chop into small pieces. Set aside.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium high heat. Add onion and sauté until translucent, about 5 minutes. Add farro and toast for 1 – 2 minutes. Add white wine and stir until faro has absorbed liquid, about a minute. Add reserved chopped mushrooms and soaking liquid plus a half cup of hot stock stirring until the liquid has been absorbed once again. Continue adding stock, making sure most of the liquid is absorbed before adding more and stirring constantly until faro is tender, about 25 -30 minutes. You may not need all the chicken stock.
Remove from the heat, add grated Parmigiano-Reggiano and butter and stir vigorously (this creates an even creamier texture). Season with salt and pepper to taste. Serve hot, top with extra grated Parmigiano-Reggiano and a drizzle of olive oil.