- 1 oz Wild mushroomsdried
- 1 cup Whole-grain farropearled
- 4 tsp Butterclarified or ghee
- 1 Shallotsminced
- 1 clove Garliclarge, minced
- ¾ cup Parsleyleaves, finely chopped
- ½ cup Parmesan cheesefreshly grated
This Farro Risotto is a delicious take on the Italian classic with way less hassle. Farro is super simple to prepare. This risotto features a classic combination of mushrooms, shallots and garlic, but you could add herbs and bacon if you like to change things up.
To make this dish, start by rehydrating dried mushrooms. Cook farro according to the package directions. Meanwhile cook shallot in butter and add the minced garlic. Drain the rehydrated mushrooms and save the liquid. Chop the mushrooms and add to the skillet with the shallot and garlic and cook. Strain the cooked farro and add to the skillet with some of the mushroom soaking juices. Turn up the heat and cook until the juices evaporate. Add parsley and stir and cook. Serve the farro risotto topped with a handful of freshly grated Parmesan cheese.
To make my Farro Risotto, you will need the following ingredients:
Steps to make Farro Risotto
Add mushroom juices