The Recipes

Farro Risotto with Mushrooms

I like the idea of taking something that in my mind is very indulgent like a risotto and justifying it by using a whole grain like farro.  In this case, it made me feel better about folding in some decadent cheese I picked up from my local cheese vendor.  Instead of using parmesan or pecorino, I swapped in this amazing goat gouda that I bought that pairs amazingly well with the mushrooms.

Farro Risotto with Mushrooms


- 1/4 c. farro
- 2 T. shallot, chopped
- 1 garlic clove, minced
- 1 c. of mushrooms, wiped clean, stems removed, and thinly sliced
- 2 sprigs of thyme, leaves stripped and chopped
- 1/4 c. dry white wine, plus another small splash
- 1 c. vegetable stock
- 2 oz. semi-soft cheese of your choosing
- 1 T. butter
- pinch red pepper
- olive oil
- salt
- pepper
- parsley, chopped for garnish

Pour the stock into a small pot.  Keep it over low heat.

In a skillet, heat 1-2 T. of olive oil.  Add the shallot and soften them for 2-3 minutes.  Add in the garlic, stir a minute longer, then add in the farro.  Stir it to coat and let the grains toast up just like you would risotto.  Season with salt.  Once they have toasted for 1-2 minutes, add the white wine and let it cook off.  Once the wine is absorbed, start ladling 1/4 c. of the stock at a time to the risotto, stirring occasionally.  Repeat this process for 30-40 minutes.

While the risotto cooks, heat 1 T. of olive oil in a separate skillet.  Sprinkle the mushrooms in the pan in a single layer.  Let them brown and carmelize for 7-8 minutes.  Season with salt and pepper.  Add in the thyme and red pepper.  Splash in the white wine and the butter and let the mushrooms continue cooking.

When the farro has absorbed all of the liquids (you may have to add in a bit extra stock or water), stir in the cheese and remove it from the heat.  Plate the farro, top with the cooked mushrooms, and garnish with the parsley.