Name: Instant Pot Wild Mushroom Farrotto
Total time: 1 h
Cuisine: ItalianEurope
Ingredients: 1½ cups whole farro; 3 tablespoons extra-virgin olive oil , divided, plus extra for drizzling; 12 ounces cremini or white mushrooms , trimmed and sliced thin; ½ onion, chopped fine; ½ teaspoon table salt; ¼ teaspoon pepper; 1 garlic clove , minced; ¼ ounce dried porcini mushrooms , rinsed and chopped fine; 2 teaspoons minced fresh thyme or ½ teaspoon dried; ¼ cup dry white wine; 2½ cups chicken or vegetable broth , plus extra as needed; 2 ounces Parmesan cheese , grated (1 cup), plus extra for serving; 2 teaspoons lemon juice; ½ cup chopped fresh parsley

Instant Pot Wild Mushroom Farrotto

By America's Test Kitchen

Published on May 18, 2022

Time

1 hour

Yield

Serves 4 to 6

Ingredients

1½ cups whole farro 3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling12 ounces cremini or white mushrooms, trimmed and sliced thin½ onion, chopped fine ½ teaspoon table salt ¼ teaspoon pepper 1 garlic clove, minced¼ ounce dried porcini mushrooms, rinsed and chopped fine2 teaspoons minced fresh thyme or ½ teaspoon dried¼ cup dry white wine 2½ cups chicken or vegetable broth, plus extra as needed2 ounces Parmesan cheese, grated (1 cup), plus extra for serving2 teaspoons lemon juice ½ cup chopped fresh parsley

Before You Begin

A healthy heaping of Parmesan cheese at the end made the finished farrotto luxuriously creamy. Do not use quick-cooking, presteamed, or pearl farro (read the ingredient list on the package to determine this) in this recipe. Be sure to use a blender in step 1; the farro will not pulse properly in a food processor.

Instructions

Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses.

Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add cremini mushrooms, onion, salt, and pepper, partially cover, and cook until mushrooms are softened and have released their liquid, about 5 minutes. Stir in farro, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in broth.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 12 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

If necessary adjust consistency with extra hot broth, or continue to cook farrotto, using highest sauté function, stirring frequently, until proper consistency is achieved. (Farrotto should be slightly thickened, and spoon dragged along bottom of multicooker should leave trail that quickly fills in.) Add Parmesan and remaining 1 tablespoon oil and stir vigorously until farrotto becomes creamy. Stir in lemon juice and season with salt and pepper to taste. Sprinkle individual portions with parsley and extra Parmesan, and drizzle with extra oil before serving.