Wild Mushroom Farro Risotto
Serves 3 to 5
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
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.