What is porcini farrotto? Read on and find out!
Oh, do I have a treat for you…in the form of farrotto.
Farrotto is similar to risotto but with farro instead of rice. It's cooked just like risotto, with some patience and several ladles of warm broth.
Here's what you need to make this amazing dish.
To start, add in 8 cups of low sodium chicken or vegetable broth to a sauce pot.
Heat over low to keep it nice and warm. I’ve been told you always want to use warm broth so the dish cooks quickly.
Next add two ounces of dried porcini mushrooms into a small bowl.
Then ladle a cup or so of warm broth into the bowl over the mushrooms. The warm broth will be absorbed into the dried mushrooms and bring those babies back to life.
Next, heat a large, 10-inch skillet over medium heat and add about a quarter cup of olive oil.
Add in the quarter cup of diced shallots and cook until soft, about 5-8 minutes.
Meanwhile, remove the porcini mushrooms from the liquids and place them on a cutting board. Save the liquids – we’ll be adding it in later!
Now just give the porcini mushrooms a rough chop.
Once the shallots are soft and translucent…
Add in the chopped porcini mushrooms.
And pour in 16 ounces of farro.
Give it all a stir and pour in the mushroom liquids.
Once the liquids in the pan have been absorbed into the farro, add a ladle of broth. Repeat this process, adding more broth once the farro has absorbed the liquid. Keep adding and stirring until the farro is tender but with a bit of crunch still left. You might not use all of the broth – for mine, there was about a cup left.
Your farro should be creamy and gorgeous.
Now add in the half cup of peas and shaved Parmesan cheese.
Stir and season with salt and pepper to taste. I tossed in some chopped parsley for freshness.
Serve in bowls with more fresh Parmesan cheese. Really, a bowl of farrotto, a toasty fire and a glass of wine is all I really need in life!