Name: Farro Risotto with Wild Mushrooms
Ingredients: 2 tablespoons, plus 4 tablespoons extra-virgin olive oil; 1/4 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); 1/4 cup milk; 1/2 cup parmesan, shredded (thick grated); 2 cups arugula; 1/2 cup yellow or orange tomatoes, diced; 1 tablespoon extra virgin olive oil; 2 tablespoons champagne vinegar; salt and pepper to taste; 1/3 cup basil pesto (heaping tablespoon per portion as garnish)

Ingredients

Units Scale

2 tablespoons, plus 4 tablespoons extra-virgin olive oil
1/4 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)
1/4 cup milk
1/2 cup parmesan, shredded (thick grated)
2 cups arugula
1/2 cup yellow or orange tomatoes, diced
1 tablespoon extra virgin olive oil
2 tablespoons champagne vinegar
salt and pepper to taste
1/3 cup basil pesto (heaping tablespoon per portion as garnish)

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Instructions

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.

Notes

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.