Helen Rennie

https://media4-us-west.cloudokyo.cloud/video/v5/a6/72/b4/a672b4b6-4d10-4074-9dcc-8018ddb661aa/master.m3u8

Farro Mushroom Risotto

Correction: What I refer to in the video as the husk of whole farro, is actually the bran.  Thanks Adam Churvis for finding this mistake.

Serves 2-3

2 cups boiling water
20g dry porcini (working with dry mushrooms: https://youtu.be/uieZ-HYjMac)
3 Tbsp olive oil
150-200g finely diced shallots (about 3) or yellow onions (1 medium)
1 cup pearled or semi-pearled farro
1/4 cup dry white wine
Sauteed fresh mushrooms (recipe follows)
2 Tbsp butter
Grated parmesan to taste
Salt

Cover porcini with boiling water and let sit for at least 1 hour and up to 24.  

Preheat the oven to 400F (200C).  Set a 3-4 quart pot over medium.  Add the oil, shallots, and a pinch of salt.  Cook, stirring occasionally, until translucent and golden brown, 10-15 min.  Add the farro and stir to coat thoroughly in oil.  Add the wine and cook stirring frequently until evaporated, a couple of minutes.  Add the porcini soaking liquid strained through a damp paper towel.  If you want, you can thoroughly clean the porcini, chop them up and add to the farro at this point, but if they are too dirty and wormy, you can discard them.  Season to taste with salt.  Bring to a simmer.  Cover, and put in the oven until the farro is tender, about 30 min.  Expect to still have some liquid left unabsorbed.  This creates that nice sauce for your risotto.  While the risotto is cooking, saute the mushrooms.

Add the butter, parmesan, and sauteed mushrooms.  Put enough water into the pan where you cooked the mushrooms just to cover the bottom.  Bring to a boil while scraping up the brown bits.  Pour into the farro.  Stir everything together, taste and adjust for salt.  Serve immediately.

Sauteed Mushrooms

Note: In the video, I am using crimini and shiitake.  Keep your sturdy mushrooms (portobello, crimini, and button mushrooms) and your delicate mushrooms (shiitake, maitake, oyster, chanterelles) separately.  This way you can give the sturdy ones a head start like I do in the video.

400g fresh mushrooms, chopped
2 Tbsp olive oil, plus more as needed
1/4 cup dry white wine
Salt

Set a large skillet over moderately high heat.  Add 2 Tbsp of olive oil.  When the oil is hot, add the sturdy mushrooms (see the note above), a pinch of salt, and the wine.  Cover immediately and cook for 5 minutes.  Uncover, evaporate the liquid (if any), add the delicate mushrooms, another pinch of salt, and more oil as needed to keep everything very well lubricated.  Stir and let the mushrooms cook undisturbed until brown.  Stir and let them brown a few more times.  Take off heat.

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Helen Rennie

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