Category Archives: risotto

Wild Mushroom Farro Risotto

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.

Subzero Hibernation

It’s cold, really cold, in New York. I’m held up in my infinitesimally small studio apartment avoiding the elements. The only thing I want to eat is something starchy, creamy and rich. This doesn’t require a lot of effort and always hits the spot.

Butternut Squash Risotto

1 butternut squash, pealed, cleaned and cubed into bit size pieces
olive oil
salt
pepper
garlic powder
1 medium sweet onion, finely chopped
4 tablespoons butter, divided
1 ½ cups short grain rice
1/2 cup white wine
1 quart chicken stock
parmesan cheese
fresh thyme, sage or parsley

Preheat the oven to 500 degrees.

On a large baking pan, toss the squash pieces in olive oil, salt, pepper and garlic powder. Roast in the oven for 1 hour, turning 40 minutes into the cooking time

In a large pan, on medium high heat, sauté the onions in 2 tablespoons butter and some olive oil till clear. Add the rice, stirring and cooking till the edges also turn clear. Season the rice lightly with salt.

Add the wine. Stir until it is absorbed into the rice. Slowly add the stock, one ladle at a time, stirring the rice till it is absorbed. Do this until the rice is almost done, maybe 30 minutes? You want to rice to be done but not mushy. It should have the typical creamy risotto texture.

Fold the roasted squash, Parmesan cheese, remaining butter and fresh herbs into the rice. Check for seasoning and serve immediately.