Risotto al Farro con Funghi (Farro Risotto with Mushrooms and Herbs)
Risotto al Farro con Funghi (Farro Risotto with Mushrooms and Herbs) is a traditional Italian recipe (from Tuscany) for a classic risotto of farro grains with mushrooms in a white wine and vegetable stock base with parmesan cheese. The full recipe is presented here and I hope you enjoy this classic Italian version of: Tuscan Farro Soup with Farro Risotto with Mushrooms and Herbs (Risotto al Farro con Funghi).
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This is a classic Italian recipe from Tuscany for a mushroom and herb risotto made from the ancient wheat grain, farro rather than the more usual rice.
Farro is an Italian word, referring to a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt. However, emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called 'true' farro.
Ingredients
500g assorted mushrooms (preferably wild — boletes would be excellent but agaricus mushrooms (including store-bought) would also work)
3 tbsp rapeseed oil
Salt and freshly-ground black pepper, to taste
2 tbsp unsalted butter
1 medium onion, finely diced
3 garlic cloves, finely minced
2 sprigs fresh thyme, or rosemary
1l vegetable stock, preferably mushroom stock or bouillon
200g, semi-pearled farro, rinsed and drained
200ml dry white wine
1 tsp soy sauce, optional
50g freshly-grated parmigiano-reggiano cheese, plus more for serving
4 tbsp fresh flat-leaf parsley, minced
extra-virgin olive oil, for serving
A dollop of ricotta, optional, for serving
Method:
Clean the mushrooms with a cloth, trim them neatly then tear into bite-sized pieces. If using meaty or dense mushrooms then thinly slice them.
Set a cast iron casserole (Dutch oven) over medium-high heat. Add 1 1/2 tbsp rapeseed oil. Once the oil begins to shimmer, add half the mushrooms. Leave, untouched, for at least 3 minutes, or until the bottoms turn golden brown. Flip and sear the other side until golden, another 3–5 minutes. Transfer the mushrooms to a bowl. If the mushrooms aren't browning, or they're beginning to stick, add a bit more oil as needed.
Cook the remaining mushrooms with the remaining 1 ½ tbsp oil until golden. Transfer to the same bowl as previously.
Turn the heat off, and season mushrooms generously with salt and freshly-ground black pepper. Set the bowl of mushrooms aside.
Set a deep frying pan over medium heat. Add 2 tbsp butter and when foaming use to fry the fresh thyme (or rosemary), diced onion, and minced garlic until softened (about 5–6 minutes).
In the meantime, bring 1l vegetable stock to a simmer in a large pan. Keep simmering gently as you prepare the farro.
Add the farro to the garlic mixture and fry for 3–5 minutes, or until completely dried out, lightly toasted and nutty in aroma. Season with a pinch of salt and freshly-ground black pepper.
Pour in the white wine and bring to a boil. Scrape the base of the pan with a spatula to deglaze and keep simmering until the volume of the wine has reduced by half.
Ladle in the hot stock then add the soy sauce (if using) along with the fried mushrooms. Bring the contents of the pan to a boil, reduce to a simmer and cook, uncovered until the farro grains are tender and slightly chewy, but no longer firm (about 25–35 minutes).
Take the pan off the heat and stir in the grated parmagiano-reggiano cheese then cover with a lid and set aside to steam for 5 minutes. Adjust the seasoning to taste, adding a generous pinch of freshly-ground black pepper.
Divide the farro risotto mixture between four serving bowls. Garnish each portion with more grated cheese, minced fresh flat-leaf parsley, a drizzle of olive oil, and a dollop of ricotta (if using).
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