When my good friend Frances had her baby, I wanted to bring her tasty meals that she could heat and eat but still feel like she wasn’t missing anything. Farro risotto holds up much better to reheating than does regular rice risotto.
Wild Mushroom Farro Risotto:
2 tablespoon olive oil
1 medium sweet onion, chopped
3 cloves garlic, minced
17.6oz package farro
¼ cup white wine
¼ cup dried morrell mushrooms
1 cup water
6 oz mixed wild mushrooms
8 oz baby bella mushrooms, sliced
32 oz carton chicken broth
1 teaspoon thyme
1 tablespoon fresh parsley, chopped
¼ cup grated parmesan cheese
salt and pepper
Heat 1 tablespoon olive oil in a large pot on medium high heat. Add the onions and garlic and stir until the onions turns translucent. Add the farro grain and stir to coat in the oil and cook. Add the white wine and stir till its absorbed.
In a separate pot, heat the dried mushrooms and water until the mushrooms are soft. Add the mushrooms and water to the pot with the farro and stir till the liquid is absorbed. Add the rest of the olive oil to the separate pot and cook the rest of the mushroom and the thryme until browned. Stirring on occasion to make sure they are browned on all sides. Take the mushrooms off of the heat and set aside.
Add a small portion of the chicken broth, about 1/2 cup, to the farro. Keep stirring until liquid is absorbed. Add more broth and stir to absorb until all of the broth is gone. If the farro is still not done enough, repeat this process with addition water until the farro is cooked through but not too mushy. Add the mushrooms, parsley, parmesan and salt and pepper to the main pot. Stir to combine all of the ingredients and taste for seasoning. Add more salt and pepper if needed. Serve immediately.
CookFromTheHip 