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Farrotto ai Funghi

Farrotto ai Funghi
  • coursePrimo piatto
  • difficultyMedium
  • preparation time45 minutes

In Italy, we lean into fall with warming dishes featuring rich but wholesome ingredients. The ultimate example, farrotto ai funghi — a risotto-style farro with mushrooms — promises to add deep flavor to those longer nights. Earthy mushrooms complement farro's almost nutty notes, creating a balanced dish that fits in both on a healthy weeknight table or at an elegant dinner party.

Farrotto ai Funghi (Mushroom Farrotto)
Recipe courtesy of Eataly

Yield: 4 servings

2 cups vegetable stock
1 cup farro
6 cups mushrooms, trimmed & cut from stems
¼ cup shallots
¼ cup butter
¼ cup extra virgin olive oil
¼ cup Parmigiano Reggiano
2 sprigs thyme
1 clove garlic
Salt & freshly ground black pepper, to taste

Bring 6 cups of water to a boil and whisk in the farro. Cook the farro until it is al dente, then drain it and set it aside.

If the mushrooms are dirty, clean them in water and allow them to dry. Remove their stems and cut them into bite-sized pieces.

Heat a large pot, and add enough extra virgin olive oil to just coat the bottom. Cook the mushrooms over high heat, being careful not to crowd the pan, or the mushrooms will steam and develop an undesirable texture; cook the mushrooms in batches if necessary. Once the mushrooms are tender and browned, add the thyme and season them with salt and pepper. Remove the mushrooms from the pan, and set them aside.

Next, heat a drizzle of extra virgin olive oil to medium-high heat, and then add the garlic. Allow the garlic to become lightly browned, then remove it. Add the shallots and allow them sweat. Add the farro, stirring to toast it slightly. If the farro becomes too dry, add a drizzle of the extra virgin olive oil to prevent it from sticking.

In a separate pot, heat the vegetable stock, then stir it in with the farro. Cook until the vegetable stock has reduced to almost being dry, and then add the butter. Fold the mushrooms into the dish.

Once the farro is almost dry but still creamy, remove from the heat. Add the cheese, stir, and taste and season for salt. Serve immediately. Repeat all winter.


Buon appetito!