Mushroom Farrotto
By Steve DunnPublished on March 30, 2016
Time
1½ hours
Yield
Serves 6
Ingredients
1 ½ cups whole farro ¾ ounce dried porcini mushrooms, rinsed6 cups water 4 tablespoons unsalted butter 12 ounces cremini mushrooms, trimmed and sliced thinSalt and pepper ½ onion, chopped fine1 garlic clove, minced2 teaspoons minced fresh thyme 1 ½ ounces Parmesan, grated (¾ cup)2 tablespoons minced fresh chives 2 teaspoons sherry vinegar
Before You Begin
We prefer the flavor and texture of whole farro. Do not use quick-cooking or pearled farro. The consistency of farrotto is largely a matter of personal taste; if you prefer a looser texture, add more of the hot water in step 7.
Instructions
- Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.
- Microwave porcini mushrooms and 1 cup water in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter. Transfer liquid to medium saucepan and finely chop porcini mushrooms.
- Add remaining 5 cups water to saucepan and bring to boil over high heat. Reduce heat to medium-low to maintain gentle simmer.
- Melt 2 tablespoons butter in large Dutch oven over medium-low heat. Add cremini mushrooms and ½ teaspoon salt and cook, stirring frequently, until moisture released by mushrooms evaporates and pan is dry, 4 to 5 minutes. Add onion and chopped porcini mushrooms and continue to cook until onion has softened, 3 to 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.
- Stir 5 cups hot water into farro, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.
- Add thyme, 1 teaspoon salt, and ¾ teaspoon pepper and continue to cook, stirring constantly, until farro becomes creamy, about 5 minutes.
- Remove pot from heat. Stir in Parmesan, chives, vinegar, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Adjust consistency with remaining hot water as needed. Serve immediately.
Time
1½ hoursYield
Serves 6Ingredients
1 ½ cups whole farro
¾ ounce dried porcini mushrooms, rinsed
6 cups water
4 tablespoons unsalted butter
12 ounces cremini mushrooms, trimmed and sliced thin
Salt and pepper
½ onion, chopped fine
1 garlic clove, minced
2 teaspoons minced fresh thyme
1 ½ ounces Parmesan, grated (¾ cup)
2 tablespoons minced fresh chives
2 teaspoons sherry vinegar
Ingredients
1 ½ cups whole farro
¾ ounce dried porcini mushrooms, rinsed
6 cups water
4 tablespoons unsalted butter
12 ounces cremini mushrooms, trimmed and sliced thin
Salt and pepper
½ onion, chopped fine
1 garlic clove, minced
2 teaspoons minced fresh thyme
1 ½ ounces Parmesan, grated (¾ cup)
2 tablespoons minced fresh chives
2 teaspoons sherry vinegar
Ingredients
1 ½ cups whole farro
¾ ounce dried porcini mushrooms, rinsed
6 cups water
4 tablespoons unsalted butter
12 ounces cremini mushrooms, trimmed and sliced thin
Salt and pepper
½ onion, chopped fine
1 garlic clove, minced
2 teaspoons minced fresh thyme
1 ½ ounces Parmesan, grated (¾ cup)
2 tablespoons minced fresh chives
2 teaspoons sherry vinegar
Why This Recipe Works
The biggest challenge to making a satisfying farrotto is having it achieve the proper texture. We found that cracking about half the farro in a blender was the key to freeing enough starch from the grains to create a creamy, risotto-like consistency. Adding most of the liquid up front and cooking the farrotto in a lidded Dutch oven helps the grains cook evenly and means we didn’t have to stir constantly—just twice before stirring in the flavorings. We created variations with vegetables, which turn this simple side into a satisfying main course.
Before You Begin
We prefer the flavor and texture of whole farro. Do not use quick-cooking or pearled farro. The consistency of farrotto is largely a matter of personal taste; if you prefer a looser texture, add more of the hot water in step 7.
Instructions
- Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.
- Microwave porcini mushrooms and 1 cup water in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter. Transfer liquid to medium saucepan and finely chop porcini mushrooms.
- Add remaining 5 cups water to saucepan and bring to boil over high heat. Reduce heat to medium-low to maintain gentle simmer.
- Melt 2 tablespoons butter in large Dutch oven over medium-low heat. Add cremini mushrooms and ½ teaspoon salt and cook, stirring frequently, until moisture released by mushrooms evaporates and pan is dry, 4 to 5 minutes. Add onion and chopped porcini mushrooms and continue to cook until onion has softened, 3 to 4 minutes. Add garlic and stir until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.
- Stir 5 cups hot water into farro, reduce heat to low, cover, and cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.
- Add thyme, 1 teaspoon salt, and ¾ teaspoon pepper and continue to cook, stirring constantly, until farro becomes creamy, about 5 minutes.
- Remove pot from heat. Stir in Parmesan, chives, vinegar, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Adjust consistency with remaining hot water as needed. Serve immediately.
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