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A recipe for a Wild Mushroom Farro Riotto. Dried chanterelles for a Wild Mushroom Farro Riotto. Dried morels for a Wild Mushroom Farro Riotto. Hi All! Miss us much?? Teri and I were finishing up a major project this weekend (more on that….later!) that left us drained, so we took a teeny tiny hiatus from blogging. Now we’re back and have this awesome wild mushroom farro risotto for you all! I LOVE risotto…the savory, starchy, creaminess…yum! We’ve taken one of everyone’s favorite comfort dishes and turned it healthy….well healthier at least. We’re using farro today, people! I love farro probably as much as I love risotto. The plump, chewy grains are fun to eat and super filling, me thinks. I used dried wild mushrooms for this because I fancy chanterelles and morels and they’re near impossible for me to find fresh! Feel free to use which ever mushrooms you prefer. Also, you’re all probably thinking…risotto? now? Just as it starts to get really warm outside? Trust me folks, this risotto is very filling, but won’t leave you feeling heavy and sluggish, not at all! Enjoy!
xx Jenny

Wild Mushroom Farro Risotto
Serves 3 to 5

Ingredients:
1 cup assortment of dried wild mushrooms (we prefer chanterelle and morel)
28-32 ounces low sodium chicken broth
3 1/2 tablespoons extra virgin olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 cup farro
1 cup dry white wine
2 ounces (1/4 cup) mascarpone cheese
4 ounces Parmesan, grated and divided
salt and pepper to taste

Directions:
1. Bring medium saucepan to a boil, add dried mushrooms, cover, and remove from heat. (allow mushrooms to rehydrate for about 30 minutes)
2. In a large pot, gently simmer broth.
3. Pour 2 tablespoons oil into a large sauce pan, over medium-high and saute onions and garlic for 2 to 3 minutes. Reduce the heat to medium, add farro and toast for 4 to 5 minutes until fragrant, frequently stirring. Lightly season with salt and pepper.
4. Deglaze pan with the wine and stir. Allow the liquid to almost completely evaporate.
5. Ladle hot broth over farro mixture until barely covered. Allow mixture to simmer, stirring frequently. Once half of the liquid has evaporated add another ladle of broth and continue stirring.
6. Once all broth has been used and grains have softened, but are still chewy to the bite, stir in the mascarpone and 2 ounces of grated Parmesan. Season with salt and pepper and set aside.
7. Pour remaining oil into a medium sauté pan and place over medium-high heat.
8. Saute rehydrated mushrooms for 3 to 4 minutes. Lightly season with salt and pepper.
9. Stir mushrooms into farro risotto and adjust seasonings. Top with remaining parmesan and serve.

 /   /   /  28 Comments
  1. Heather @ A Sweet Simple Life Not Specified Not Specified

    such a yummy, rustic dish. perfect!

  2. Gretchen @ Honey, I Shrunk the Gretchen! Not Specified Not Specified

    Sounds like perfection — a delicious variation of mushroom risotto!

  3. Averie @ Averie Cooks Not Specified Not Specified

    Gorgeous shrooms! It was National Day of the Mushroom on Monday. I’m all about food holiday trivia. Lol

  4. dervla @The Curator Not Specified Not Specified

    Wow, I think I’m making this for tonight, thanks for solving my dinner issue so early!

  5. Sarah Toasty Not Specified Not Specified

    Mascarpone in risotto? There! Such a good idea, will need to try this out. Thanks!

  6. Maggie Not Specified Not Specified

    Perfect for my latest obsession with faro and my husband’s fascination with Mascapone – it’s his “go to ” thickener :)

    (And since I am trying a new risotto every other week, this couldn’t come at a better time!)

  7. Rachel Cooks (formerly Not Rachael Ray) Not Specified Not Specified

    This looks divine!

  8. Nikki Not Specified Not Specified

    One of my favorite recipes you’ve posted so far – will be trying this for Sunday night dinner!

  9. Heather (Heather's Dish) Not Specified Not Specified

    i am drooling over the mushrooms…so hearty and savory and perfect!

  10. Bev Weidner Not Specified Not Specified

    This meal has everything I could ever want in life.

  11. julie Not Specified Not Specified

    if you want even more mushroomy flavor, use the hydrating liquid from the mushrooms in the farro (just strain out any grit)

  12. Maria Not Specified Not Specified

    What a comforting and delicious risotto!

  13. Megan Not Specified Not Specified

    Mushroom risotto is my favorite. I think I need to make this immediately. Love the morels too! Such pretty guys.

  14. Katie Not Specified Not Specified

    Those mushrooms look so beautiful in that risotto. Delicious.

  15. Nicole {Sweet Peony} Not Specified Not Specified

    This looks so amazingly creamy & delicious! So yummy!

  16. Joyce Not Specified Not Specified

    I love mushrooms and farro! This looks great. I’ve always been a little bit intimidated by the process of making risotto, but I’ll have to try yours soon.

  17. Nicole Franzen Not Specified Not Specified

    yummmm, love mushroom risotto and dig the farro approach. Nom

  18. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    I want this so freaking bad. Yum!

  19. vdigital Not Specified Not Specified

    hi! since i don’t eat gluten, can rice just be substituted in for farro/regular risotto?

  20. Elizabeth Aquino Not Specified Not Specified

    Well, the mushroom farro risotto looks divine, but I’m also a bit interested in the dog adoption. We live in LA — my email is elsophie AT gmail DOT com.

  21. Lea @ iCooklea Not Specified Not Specified

    Making this next week for my dad

  22. Kianne Not Specified Not Specified

    Thank you for the sidenote!!

  23. Leandra Not Specified Not Specified

    I die for risotto! Never would’ve thought to use farro instead but love the idea. My Italian grandmother would approve!

  24. PINGBACK: Morel Mushrooms 2 ways | mmmMinneapolis

  25. Yana Not Specified Not Specified

    I used fresh mushrooms instead of dried; chanterelles and shiitakes and I used butter instead of olive oil. This was Ahhh-MAZING restaurant quality dish. My two year old could not stop eating.

  26. pdnnr Not Specified Not Specified

    Tried this recipe as written first and it was amazing. The second time around, we cold smoked the cheese and mushrooms with applewood for 15 minutes and then proceeded as written and it was absolutely amazing.

  27. CCS Not Specified Not Specified

    Made this tonight and it was delicious! Definitely plan on making this again sometime soon! However, next time I will use fresh mushrooms instead. I was shocked to learn that dried mushrooms are expensive!!!!

    • Jenny Park Not Specified Not Specified

      Yes! If you can find fresh morels, i definitely reccomend going that route (they’re just difficult to find)! Not all dried mushrooms are expensive…morels are just the most expensive fungi next to truffles, so whether you go fresh or dry with these guys, they will be pretty expensive. Same goes for porcinis and chanterelles. If you stick to mushrooms like cremini, shiitake, beech, maitaki, or wood-ear, you’ll still have a fantastic and full flavored dish, at just a fraction of the price!

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