As I mentioned a few posts back, I recently attended Camp Blogaway in Angelus Oaks. What a fun weekend packed with lots of good food, great presentations, and about a 100 bloggers eager to learn. I met so many wonderful folks there–connections that will last a lifetime. I returned with cherished memories, and two bags overflowing with swag. Of course, I was stoked to see Bob’s Red Mill was a featured sponsor, and I returned with quite the stash, including some wonderful organic farro.
Lately I’ve been experimenting with farro, so I was eager to try the organic farro from Bob’s Red Mill. If you’ve never had farro, you’re missing out–the texture is slightly chewy, it has a nutty flavor, and it’s packed with nutrients, including a decent dose of protein and fiber. Farro can be subbed in most rice dishes, although it may take slightly longer to cook. While soaking overnight is recommended, I ended up soaking it just a couple of hours before I began, and it turned out fine.
So, what is farro anyway? Funny enough, there seems to be lots of conflicting information out there, along with some confusion. I think everyone can agree it’s an ancient grain, but that’s where the consensus ends. From what I gathered, it appears the term farro is used to identify three cultivated hulled wheat species–Emmer (Triticum dicoccum), spelt (Triticum spelta), and einkorn (Triticum monococcum). In Italy, these are sometimes (but not always) distinguished as farro medio, farro grande, and farro piccolo, respectively. Bob’s Red Mill organic farro is Triticum spelta, or farro grande.
Farrotto is simply a risotto made with farro rather than rice. I’ve been obsessing over the mushroom farrotto at Greens after a recent dinner there, so it became my mission to recreate the recipe. I love mushrooms, and I’ve loaded this up–by stirring them in during the final stretch of cooking, the farro soaks up the yummy mushroom and shallot juices. I think you’ll be pleased with the results. By the way, if you’re having trouble finding farro locally, it’s available for purchase on amazon.com.
Melt the butter with the olive oil in a large sautÃ© pan over medium heat. Add the shallots, and sautÃ© until soft. Stir in the mushrooms, and continue to cook until the mushrooms are tender. Stir in the thyme, salt and pepper, then set aside.
Add about 1 tablespoon of olive oil to the sauce pan, and sautÃ© the farro until it starts to brown. Stir in the white wine, and simmer, stirring, until absorbed.
Add the hot vegetable stock about 1/2 cup at a time, stirring and simmering until the liquid is absorbed. Continue until about 1 cup of stock remains.
Stir in the mushroom mixture, another 1/2 cup of the stock, cover and simmer for an additional 5 minutes or until done. Add the remaining stock if necessary. Then stir in the Parmesan cheese.
The end result will be rich, creamy and delicious!
Here’s the printable version. Enjoy!
- ½ cube butter
- 1 tbsp olive oil
- 2 shallots, minced
- 8 oz crimini mushrooms, sliced
- 8 oz shiitake or mixed mushrooms, sliced
- 2 tsp fresh thyme
- Salt and Pepper to taste
- 1 tbsp olive oil
- 1 cup farro, soaked overnight*
- ½ cup white wine
- 4 cups vegetable stock, heated
- ½ cup grated Parmesan cheese
- In a large saucepan, melt the butter and olive oil. Add the shallots, and saute until soft. Stir in the mushrooms, and cook until tender. Stir in the thyme, as well as salt and pepper to taste.
- Meanwhile, heat the olive oil in a medium saucepan, and stir in the farro, tossing until well coated and slightly toasted. Add the white wine, and simmer, stirring, until absorbed. Add the vegetable stock about ½ cup at a time, stirring after each addition and simmering until the liquid is absorbed.
- When there's only about 1 cup of the stock remaining, stir in the mushroom mixture, add another ½ cup of the stock, stir, cover and simmer for about 5 minutes, or until done. Add the remaining stock if necessary. Stir in the parmesan cheese, and serve.
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