Classified as an ancient grain, having been around for centuries, farro is a wonderful ingredient that we return to again and again. It has seen a significant resurgence in recent years because it is so easy to prepare and offers a ton of nutritional goodness on your plate.
This beautiful grain is a type of wheat, and while it's not rice, it makes a fabulous risotto-style dish, without the hassle of standing on the stove. Because it is starch-free, it doesn't require the constant attention and stirring of traditional arborio rice. Farro retains its flavor, just like risotto, but more wacky and heavier.
In this farro risotto, dried wild mushrooms, shallot, garlic, and parsley go perfectly with the grain, but any meat or vegetable risotto can also be cooked with farro; However, fish and shellfish will be too light to withstand its distinctive and pronounced flavor.
- 1 ounce wild mushrooms (dried)
- 1 cup of pearl farro
- 4 teaspoons clarified butter or ghee
- 1 shallot (minced)
- 1 large garlic clove (minced)
- 3/4 cup Italian parsley leaves (finely chopped)
- 1/2 cup Parmesan cheese (freshly grated)
Steps to do it
- Gather your ingredients.
- Place the dried mushrooms in a heat-resistant container and cover with boiling water. Set aside for 30 minutes while the mushrooms rehydrate.
- Bring 3 cups of water to a boil on the stove. Add your pearl farro and simmer for 15 minutes, or the time shown on the package.
- While the farro is cooking, heat the clarified butter or ghee in a large skillet on the stove. Add the minced shallot and cook for 10 minutes over medium heat, keep an eye on the shallot to make sure it doesn't burn. If it's cooking too fast, turn the heat down.
- Add the minced garlic, cook for 5 minutes, again making sure it doesn't burn. Drain the dried mushrooms through a fine strainer over a bowl, saving the liquid. Finely chop the mushrooms and add the shallot and garlic to the pan. Cook for five minutes.
- Strain the cooked farro through a strainer and add to the pan and stir. Add 4 tablespoons of the mushroom soaking juices. Turn up the heat and cook until the mushroom juices have evaporated. Add the parsley and stir again.
- Cook for 5 more minutes.
- Top the farro risotto with a generous handful of freshly grated Parmesan cheese and stir.
- Finished Farro risotto
- Serve and enjoy!
There are different types of farro available to buy: pearl, semi-pearl, and regular farro. Of these, the pearl variety is much faster to cook, while maintaining its nutritional value.
This recipe features a classic combination of mushrooms, herbs, and cheese that work great with farro, but you can add toppings that you love.
When choosing which ingredients to use, you need to select the ones that will cook quickly. If you use leftover meats, turkey is the favorite, take the time to reheat safely.
For extra nutrition, include some kale or spinach. Mild herbs like basil, cilantro, and chervil add great flavor.
Swap the shallot for the finely diced red onion or thinly sliced salad onions.
Add a touch of Asian flavor to farro with a touch of grated ginger and a splash of soy sauce.