MUSHROOM FARRO RISOTTO
This comes from Martha Rose Shulman's collection of healthy recipes, available online at the New York Times
Provided by Chef 669019
Categories Grains
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak according to package instructions (some types of farro must be soaked overnight).
- Place the dried mushrooms in a large bowl. Cover with 2 cups boiling water. Let sit 30 minutes.
- Drain the mushrooms through a strainer set over a bowl and lined with a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely. Set aside.
- Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Salt to taste.
- Heat oil over medium heat in a large skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes.
- Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes.
- Add the farro and dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes.
- Stir in the wine and cook, stirring until the wine has been absorbed.
- Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer until the farro is tender, about 50 minutes. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning.
- There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. Add the Parmesan, parsley and fresh ground pepper to taste, and stir together. Remove from the heat and serve.
FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
- Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
FARRO RISOTTO WITH WILD MUSHROOMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 19
Steps:
- For mushrooms: Heat olive oil in a large skillet over high heat. Add half the mushrooms and cook, stirring occasionally, until golden and tender, about 7 minutes. Season with coarse salt and freshly ground pepper and transfer to a bowl. Repeat for remaining mushrooms. Keep warm until ready to serve.
- For stock: Combine stock ingredients in a 4-quart saucepan and bring to a boil over medium-high heat, about 8 minutes. Reduce heat and simmer 15 minutes. Reduce heat to the lowest setting to keep stock hot but not evaporating.
- For risotto: In another 4-quart pot, heat the olive oil over medium heat. Cook, stirring, until onion is translucent, about 2 minutes. Add farro and cook, stirring, until just starting to turn translucent (farro will start making a clicking sound), 1 to 2 minutes. Reduce heat if onion begins to brown.
- Pour wine into farro and onion mixture and cook, stirring, just until absorbed (farro should still be wet and glistening, not dry). Using a ladle, add 1/2 cup hot stock to the farro. Stir constantly with a wooden spoon, at a moderate speed, until about three-quarters of the liquid is absorbed (the mixture should be thick enough to hold a trail behind the spoon). Continue adding stock 1/2 cup at a time and stirring frequently until farro is tender but still firm to the bite and the liquid is creamy in consistency. As farro nears doneness, watch carefully and add smaller amounts of liquid to make sure it doesn't overcook (you may not need to use all the broth). The process should take 30 to 35 minutes total.
- For finishing: Stir in butter until completely melted (this is called mounting), then stir in cheese and season with salt. Serve topped with mushrooms, parsley, and pepper, and serve immediately.
FARRO WITH MUSHROOMS
Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
- Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
- Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams
More about "mushroom farro risotto recipes"
MUSHROOM FARRO RISOTTO RECIPE • VEGGIE SOCIETY
From veggiesociety.com
5/5 (1)Category Main CourseCuisine ItalianCalories 401 per serving
- Soak the dried mushrooms in the hot water for 20 minutes then remove the mushrooms and chop them up.
- Slice or chop the leek to your liking and rinse well in a bowl of cold water. Allow all the dirt/ grit to fall to the bottom of the bowl for a few minutes then use your hands to scoop all the leeks and transfer to a tea towel to dry off. Divide in half.
- Preheat a heavy bottom pot over medium heat with a lug of olive oil (or a splash of veggie stock for WFPB + Plantricious compliance). Add half of the chopped leeks and saute until wilted and they begin to caramelize. Stir in the farro and toast for a couple of minutes then hit it with the white wine. Stir until absorbed and almost dry. (Add half of the cranberries at this point if using).
- Add the mushroom stock and chopped up rehydrated mushrooms together with the bay leaf. Stir well, bring to a simmer and cover with a lid. Simmer for a good 45 minutes stirring often until almost all of the broth has been absorbed and the farro is cooked through but still with an al dente texture.
EASY MUSHROOM FARRO RISOTTO - A BEAUTIFUL PLATE
From abeautifulplate.com
Ratings 98Calories 327 per servingCategory Pastas, Risottos, And Grains
CREAMY MUSHROOM & TOMATO FARRO RISOTTO RECIPE
From eatingwell.com
FARRO RISOTTO WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Calories 271 per servingServings 6
- Place dried mushrooms in a medium bowl; cover with boiling water. Let stand 30 minutes or until tender; drain. Coarsely chop mushrooms.
- Bring Mushroom Stock to a simmer in a small saucepan (do not boil). Keep stock warm over low heat.
- Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add farro and onion; cook 5 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add rehydrated mushrooms, cremini mushrooms, and 1/2 teaspoon salt; sauté 5 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine and thyme; cook until liquid almost evaporates.
- Add 1/2 cup stock to farro mixture; cook over medium heat 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add 4 1/2 cups stock, 1/2 cup at a time, stirring occasionally until each portion of stock is absorbed before adding the next (about 40 minutes total).
MUSHROOM-FARRO RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
Author Condé Nast
FARRO RISOTTO FROM NIGELLA LAWSON | THINGS I LIKE
From mimbly.com
PORTOBELLO MUSHROOM FARRO RISOTTO- HEALTHY, CLEAN EATING RECIPE
From nourishyourlife.org
BROWN ALE FARRO RISOTTO WITH ROASTED MUSHROOMS - THE BEERONESS
From domesticfits.com
EASY MUSHROOM FARRO RISOTTO - GREATIST
From greatist.com
WILD MUSHROOM FARRO RISOTTO | RISOTTO RECIPE | SPOON FORK BACON
From spoonforkbacon.com
MUSHROOM GRATIN RECIPE • VEGGIE SOCIETY
From veggiesociety.com
MUSHROOM ASPARAGUS FARRO RISOTTO (FARROTTO) - MAKING THYME FOR …
From makingthymeforhealth.com
FARRO RISOTTO: FARRO RECIPE WITH MUSHROOMS AND PEAS
From themediterraneandish.com
FARRO MUSHROOM RISOTTO | WITH SPICE
From withspice.com
FARRO RISOTTO WITH MUSHROOMS & GREENS RECIPE | EATINGWELL
From eatingwell.com
MUSHROOM RISOTTO - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
EARTHY FARRO RISOTTO WITH MUSHROOM MEDLEY - DR. MCDOUGALL
From drmcdougall.com
TRADER JOE’S RECIPE: MUSHROOM FARRO RISOTTO (STOVETOP AND INSTANT …
From houstonchronicle.com
EASY MUSHROOM FARRO RISOTTO | RECIPE CART
From getrecipecart.com
FARRO RISOTTO WITH MUSHROOMS AND SPINACH – INSTANT POT RECIPES
From recipes.instantpot.com
MUSHROOM FARRO RISOTTO RECIPE - MAE'S MENU
From maesmenu.com
#time-to-make #main-ingredient #cuisine #preparation #vegetables #european #vegetarian #italian #grains #dietary #mushrooms #pasta-rice-and-grains #4-hours-or-less
You'll also love