Farro is one of our favorite grains. Not only does it have great flavor and texture, but nutritionally it's packed with protein and fiber. This Farro Risotto with Wild Mushrooms is going to leave you feeling full and satisfied, let's jump in.
What you'll need for the risotto
- olive oil, for sautéing
- diced onion
- farro, pearled
- mushroom stock
- king oyster mushrooms
- wild mushrooms
Putting it together
Start the dish with aromatics (onions and garlic). Add a little olive oil to a hot sauté pan and toss in the diced onion and garlic. Get both nicely coated with the oil, we're looking to just get it to where we can smell the garlic.
Chef Tip: Often times you'll see specific cooking times in recipes, like "sauté for 2 minutes". The problem is, I'm not in your kitchen. Our dice size might be different, our stove might be set differently, and we're using different pans. So when you start to smell that garlic coming off the pan, it's good to go.
Once you get that hint of garlic aroma coming up at you add in the farro. Get the farro nicely coated and then add in the mushroom stock and let it cook. We're looking for the farro to plump up, this will probably take 15-20 minutes simmering depending on how the farro was processed and the heat of your pan.
For the mushrooms
While the farro is cooking we can get our mushrooms ready. Add olive oil to a hot pan (its important the pan is hot, especially when dealing with mushrooms). Start off by adding in the sliced king oyster mushrooms (we cut in a diamond pattern on each slice but it isn't absolutely necessary, it just looks really nice).
The mushrooms are going to suck up most of the oil in the pan, so once we flip them go ahead and add some more oil to the pan to insure we get nice caramelization on each side. Also hit them with a little salt and pepper. The mushrooms bring meatiness to the dish so we don't want to cook them to death, once caramelized go ahead and set them aside. Now for the wild mushrooms.
Add a little more oil to the pan and add in the wild mushrooms. We're looking to caramelize these a little bit but not over cook them because we'll be adding them into the risotto. Allow them to soak in that oil and add some salt and pepper while moving them around the pan. Then set them aside with the king oyster mushrooms.
Back to the farro
By now our farro will be getting close to done and should be nice and plump. Now we add our milk and cheese into the farro. Mix it in until it is fully incorporated, this is going to bring that creaminess we're looking for in a risotto.
Chef Tip: if the risotto seems to be getting too thick you can always add in a little water to thin it out.
Now add in the wild cooked mushrooms into the risotto. At this point our risotto is pretty much good to go.
To garnish we made a quick arugula salad. Add some olive oil and white wine vinegar to some fresh arugula, hit it with some salt and pepper, then mix. We also added a little diced tomato
Plate it up
Add some of the mushroom risotto to your serving dish, we used a nice pasta bowl. Place some of the salad on top as well as a couple of the king oyster mushrooms. Optionally, we also added a little bit of home made pesto to the top as well. Recipe coming soon!
Need a step by step? Watch our Farro Risotto with Wild Mushrooms video here:Print
- 2 tablespoons, plus 4 tablespoons extra-virgin olive oil
- ¼ cup onion, small diced
- 2 garlic cloves, sliced
- 1 cup pearled farro
- 2 cups mushroom stock
- 3 each king oyster mushrooms, thick sliced
- 8 oz wild mushrooms (brown and white beech mushrooms)
- ¼ cup milk
- ½ cup parmesan, shredded (thick grated)
- 2 cups arugula
- ½ cup yellow or orange tomatoes, diced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons champagne vinegar
- salt and pepper to taste
- ⅓ cup basil pesto (heaping tablespoon per portion as garnish)
- Sauté the onions and garlic with the 2 tablespoons of oil.
- Add farro and coat with oil. Then add 2 cups of mushroom stock and cook until pearled farro has become soft with a little chew (15-20 minutes).
- Sauté king oyster mushrooms with 2 tablespoons of oil and cook until caramelized. Using the same pan, add 2 tablespoons of oil and sauté wild mushrooms until slight caramelization.
- When the farro is soft, chewy, and delicious, add milk and cheese. Cook for 5 minutes or until it is incorporated, then add wild mushrooms. Season with salt and pepper.
- Make salad garnish. In a bowl combine the arugula, tomatoes, extra-virgin olive oil and vinegar. Season with salt and pepper.
- To plate: Scoop some farro risotto with little topping of salad mixture, some slices of king oyster mushrooms and a heaping tablespoon of basil pesto.
There are 2 things to keep in mind:
- When it comes to oil and suatéing, the size of the pan will tell you how much oil to use. You want to coat the pan with oil, just to make it shine. When you tilt the pan, if there is a tidal wave of oil, take some out. When you are suatéing, if the mushrooms look a little dry, add a little more oil.
- When it comes to ingredients, if you have red tomatoes and the recipe calls for yellow or red, use what you have. The recipe calls for beech mushrooms but if you can only find cremini and oyster use that. The dish will still be delicious.