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Porcini Farrotto with Peas and Parmesan

  • Prep 15 min
  • Total 45 min
  • Servings 8
  • Pinterest
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  • Print
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  • Save
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Farrotto is similar to risotto but with farro instead of rice. I mixed in peas and Parmesan for the ultimate porcini farrotto! MORE + LESS -

Laurie McNamara
October 9, 2014

Ingredients

8
cups low sodium vegetable (or chicken) broth
2
ounces dried porcini mushrooms
1/4
cup olive oil
2
medium shallots, chopped
16
ounces farro
1/2
cup thawed petite peas
1/2
cup shaved Parmesan cheese, plus more for serving
1
handful fresh parsley, minced
kosher salt and black pepper, to taste

Steps

Hide Images
  • 1
    In a small pot heat the broth over medium-low heat.
  • 2
    In a small bowl add the dried mushrooms, and pour a cup or so of warm broth over the top of the mushrooms. Let sit for a few minutes. Drain the mushrooms, reserving the liquid for later us. Roughly chop the mushrooms.
  • 3
    Meanwhile add the 1/4 cup of olive oil into a deep 10-inch skillet and warm over moderate heat. Once the oil is hot, add the chopped shallots, stirring occasionally until softened.
  • 4
    Once the shallots are soft, add the chopped porcini mushrooms and the farro. Give it a stir and then pour in the reserved mushroom liquid. Stir and simmer until the farro has absorbed the liquid.
  • 5
    Next, add a ladle of warm broth, stir until absorbed, and repeat until the farro is tender but still has a little bit of crunch.
  • 6
    Lastly add in the thawed peas, shaved Parmesan cheese, and fresh parsley. Taste test and season with salt and pepper as desired.
  • 7
    Serve with additional shavings of Parmesan as desired.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
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!

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