Farrotto (Farro Risotto) with Mushroom Medley

by Anne Papina on June 13, 2013

Farrotto (Farro Risotto) with Mushroom Medley | Webicurean

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.

Farrotto (Farro Risotto) with Mushroom Medley | Webicurean
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.

Farrotto (Farro Risotto) with Mushroom Medley | Webicurean

Melt the butter with the olive oil in a large sauté pan over medium heat. Add the shallots, and sauté 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.

Farrotto (Farro Risotto) with Mushroom Medley | Webicurean

Add about 1 tablespoon of olive oil to the sauce pan, and sauté the farro until it starts to brown. Stir in the white wine, and simmer, stirring, until absorbed.

Farrotto (Farro Risotto) with Mushroom Medley | Webicurean

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.

Farrotto (Farro Risotto) with Mushroom Medley | Webicurean

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.

Farrotto (Farro Risotto) with Mushroom Medley | Webicurean

The end result will be rich, creamy and delicious!

Here’s the printable version. Enjoy!

5.0 from 2 reviews
Farrotto (Farro Risotto) with Mushroom Medley
Prep time
Cook time
Total time
Creamy and delicious, this farrotto or farro risotto is loaded with an assortment of mushrooms and packed with flavor.
Recipe type: Main
Cuisine: Italian
Serves: 4-6
  • 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
  1. 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.
  2. 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.
  3. 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.
*Note: If using pearled or pre-cooked farro, soaking overnight can be skipped. Also note: I only soaked the farro for about 2 hours, and it came out fine.


Note: I earn a modest commission for any purchases made through the amazon.com links on this page.

{ 12 comments… read them below or add one }

Kristi Rimkus June 13, 2013 at 7:54 pm

I’m a recent convert of farro after I found it at Trader Joe’s. I can’t wait to try this!


Anne Papina June 15, 2013 at 4:53 pm

Hi Kristi–I’m loving farro too! The TJ’s farro is great as it doesn’t need presoaking. I had farro salad at a local deli, so now I’m thinking that’ll be my next experiment!


Melody Rehor September 23, 2013 at 7:12 pm

Hi Anne!!!!!!
I have a quick question, can I use an additional 1/2 c stock instead of white wine? Since I don’t drink I don’t have it in the house ….
THANKS!!!!! I now have 2 recipes to try! ;0)


Anne Papina September 24, 2013 at 12:33 am

Hi Melody–absolutely! I find that wine adds a little saltiness, so you may need to adjust the seasoning a bit in that regard. Enjoy!


Melody Rehor September 28, 2013 at 6:23 am

Anne! I wanted to not only THANK YOU for answering my question but to THANK YOU for the wonderful recipe. I made this the other day and it came our WONDERFULLY! It’s a total compliment when hubby asks if he can have the left overs. LOL I also wanted to let you know that I gave props where props were do and hope you don’t mind!
Much appreciated … next I think I might try the Penne with Spicy Pumpkin and Sausage Sauce, of course maybe not the spicy part. ;0)


Anne Papina September 28, 2013 at 7:01 am

I’m so glad it worked out!


Desiree January 23, 2014 at 4:13 pm

Love that this uses farro! I’ve become obsessed with cold farro, barley and bulgar wheat salads but have been looking for more hearty and warm recipes. I’m making this for dinner as I type!!


Anne Papina January 23, 2014 at 5:55 pm

Awesome, enjoy! I love the cold salads too, but then I had a dish similar to this in a restaurant one night and knew I had to make it!


Greta December 24, 2017 at 2:13 am

How does this do as a make-ahead? Does it reheat well?


Anne Papina January 16, 2018 at 8:48 pm

Sorry, I somehow missed your post! I don’t see why you couldn’t make it ahead—Fargo is pretty sturdy so it shouldn’t turn to mush. I don’t think we’ve ever had leftovers to test the reheating!


GRETCHEN HARRISON January 17, 2018 at 2:09 am

Thanks! It worked out beautifully prepped early in the morning and reheated at dinner time!


Anne Papina January 17, 2018 at 7:50 am

That’s awesome, Gretchen! Glad you enjoyed & thanks for letting me know!


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