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.
Recipe by Webicurean at http://blog.webicurean.com/2013/06/13/farrotto-farro-risotto-with-mushroom-medley/