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Cozy Mushroom Farrotto
Serves 4
20 mins prep
65 mins cook
85 mins total
Savor this cozy mushroom farrotto (or farro risotto) with creamy farro, earthy mushrooms, fresh herbs, and salty cheese.
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Prep the mushrooms: Trim, clean, and tear [wprm-ingredient text="1 pound assorted mushrooms*" uid="1"] into bite-sized pieces. If using shiitake mushrooms or creminis, thinly slice them.
Sear mushrooms: Set a large dutch oven over medium-high heat, and add 1 1/2 tablespoons neutral oil. Once the oil begins to shimmer, add half the mushrooms. Leave, untouched, for at least 3 minutes, or until the bottoms turn golden brown. Flip and sear the other side until golden, another 3 - 5 minutes.
TIP: If the mushrooms aren't browning, or they're beginning to stick, add a bit more oil as needed.
Transfer mushrooms to a bowl. Add the remaining 1 1/2 tablespoons oil, and cook the remaining mushrooms. Turn the heat off, and transfer mushrooms to the bowl as well. Season mushrooms generously with salt and black pepper, and set aside.
Note: There will be lots of browned bits (these add so much flavor!) stuck to the pan; I recommend scraping and transferring the larger bits to the bowl. You can leave the smaller bits, as we'll deglaze them with the wine shortly enough.
Saute the aromatics: Over medium heat, melt [wprm-ingredient text="2 tablespoons unsalted butter" uid="3"]. Add [wprm-ingredient text="2 sprigs fresh thyme" uid="6"], along with the diced onion and minced garlic, and saute until softened, about 5 - 6 minutes.
Simmer the broth: Meanwhile, bring [wprm-ingredient text="4 cups vegetable broth" uid="9"] to a boil in a large pot. Reduce the heat and simmer while you continue prepping the rest of the dish.
Toast the farro: Add [wprm-ingredient text="1 cup farro" uid="7"], and saute for 3 - 5 minutes until completely dried out, nicely toasted, and nutty in aroma. Season with a pinch of salt and pepper.
Deglaze: Pour in [wprm-ingredient text="3/4 cup dry white wine" uid="8"] and bring to a boil. Reduce the heat and simmer until the wine has reduced by half.
Simmer: Add the hot broth and [wprm-ingredient text="1 teaspoon soy sauce" uid="11"] (if using). Cover the pot and bring to a boil. Reduce the heat and simmer, uncovered, until the farro grains are tender and slightly chewy, but no longer firm, about 25 - 35 minutes.
Finish and serve: Remove from the heat, stir in [wprm-ingredient text="1/2 cup freshly grated parmigiano-reggiano cheese" uid="10"], then cover the pot and allow to sit for 5 minutes. Season to taste, and add a generous pinch of black pepper.
Divide amongst serving bowls, and top with more grated cheese, [wprm-ingredient text="1/4 cup minced fresh flat-leaf parsley" uid="12"], a drizzle of olive oil, and a dollop of ricotta (if using). Enjoy!