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Wild Mushroom Farro Risotto
- 1 cup assortment of dried wild mushrooms we prefer chanterelle and morel
- 28 to 32 ounces low sodium chicken broth
- 3 ½ tablespoons extra virgin olive oil
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 1 cup farro
- 1 cup dry white wine
- 2 ounces (¼ cup) mascarpone cheese
- 4 ounces Parmesan, grated and divided
- salt and pepper to taste
- Bring medium saucepan to a boil, add dried mushrooms, cover, and remove from heat. (allow mushrooms to rehydrate for about 30 minutes)
- In a large pot, gently simmer broth.
- 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.
- Deglaze pan with the wine and stir. Allow the liquid to almost completely evaporate.
- 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.
- 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.
- Pour remaining oil into a medium sauté pan and place over medium-high heat.
- Saute rehydrated mushrooms for 3 to 4 minutes. Lightly season with salt and pepper.
- Stir mushrooms into farro risotto and adjust seasonings. Top with remaining parmesan and serve.