This creamy Mushroom Farrotto is fabulous, filled with earthy mushrooms and plenty of umami and Parmesan cheese; a hearty main or side dish.
Ingredients
2tablespoonsolive oil, extra virgin
¼cupshallots, finely diced
½cupsonion, finely diced
1 ½cupfarro
2 ½cupsmushrooms, baby Bella, sliced
1cupdry white wine, we use Pinot Grigio
6cupschicken stock, or veggie broth (have more on hand)
2Tablespoonsunsalted butter
Salt and pepper
2tsp.lemon juice
¼cupParmesan cheese, shredded
2Tbsp.fresh parsley, finely chopped
Cracked black pepper, garnish
Grated Pecorino Romano Cheese, for topping
Instructions
Add 2 tablespoons of the olive oil to a large skillet or frying pan and bring to medium high heat, add shallots and onions and cook until translucent (about 2-3 minutes). Add farro & mushrooms, stir to coat farro and mushrooms with oil.
Increase the heat to HI; add white wine. Let farro and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med high.
Add half the stock. As the farro absorbs the stock, continue adding stock gradually. Stir constantly.
Begin to ladle the rest of the broth, stirring it into the farro.
Continue to cook the farro for about 20 to 25 minutes or until just about finished. Reduce the heat to low.
Stir in butter and Parmesan cheese; gently stir together.
Season with salt and pepper to taste and add the 2 tsp. of lemon juice. Cook for another five minutes or until the farro is cooked but still remains a little chewy to the bite (al dente).
Serve in individual bowls, offering additional grated Pecorino Romano cheese (or Parmesan cheese) for topping., a sprinkle of fresh chopped parsley, and cracked black pepper.
TIP: process goes quicker if your stock is heated ahead of time.