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You are here: Home / Europe / Wild Mushroom Farro Risotto

March 21, 2013 By Kaitlin 3 Comments

Wild Mushroom Farro Risotto

I’ve made a couple of farro recipes on this blog before and I just love it. If you haven’t tried it yet, I strongly suggest it. I really like it as a substitute for Arborio rice in risotto dishes; farro adds a nice bite to the creamy risotto that I just love.

Wild Mushroom Farro Risotto

So I was super excited when Tuscan Fields, a delicious brand of organic farro, gave me and 49 other bloggers the opportunity to not only try their farro, but to create a recipe using the farro in the hopes of winning a scholarship to the Eat Write Retreat conference this year which is being held in my hometown of Philadelphia!

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Wild Mushroom Farro Risotto

The nutty flavor of farro would be perfect with the earthiness of mushrooms so I decided to make a wild mushroom farro risotto with Tuscan Fields’ Farro Perlato. I added a bit of bacon to really heighten the flavor of the risotto as well.

Wild Mushroom Farro Risotto

Ingredients:

  • 1 package Tuscan Fields Farro Perlato
  • 2 cups beef broth
  • 4 slices bacon
  • 2 tablespoons butter, divided
  • 2 large shallots, finely chopped
  • 2 garlic cloves, minced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 1 tablespoon olive oil
  • 1 lb assorted wild mushrooms
  • Salt and pepper, to taste
  • 1/3 cup grated parmesan cheese, plus more for garnish
  • Fresh sage and thyme, chopped, for garnish

Add the broth to a pot over medium-low heat (you just want to keep it warm).

IMG_3220

Add bacon to a foil lined oven safe pan. Place in a non-preheated oven and set the oven to 450 degrees. Cook for 17 minutes and remove from the oven. Let drain on paper towel.

 

Pour the bacon fat from cooking the bacon into a sauté pan. Add 1 tablespoon butter.

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Add shallots, cook for 5 minutes.

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Add garlic, sage, and thyme, cook for 2 minutes.

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Add farro and mix to combine. Cook for 2-3 minutes.

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Add 1/2 cup white wine and cook, stirring, until mostly evaporated.

 

Add mushrooms to a separate pot with 1 tablespoon butter and 1 tablespoon olive oil and sauté until mushrooms give off liquid, about 10 minutes. Keep warm.

IMG_3224

Add the broth ½ a cup at a time to the farro, stirring frequently, waiting until the broth is mostly absorbed before adding more.

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Stir in the mushrooms, bacon, and parmesan cheese. Season with salt and pepper.

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I love that farro keeps its “al dente” texture even after cooking it for a long time. The flavor of farro is a perfect complement to wild mushrooms as well. (Note: You can use dried mushrooms instead. Rehydrate them for about 20 minutes in hot water. You can use this water to add more flavor to your risotto as well.)

Wild Mushroom Farro Risotto

Tuscan Fields also has a Mushroom Farro, “Farro ai Funghi”, with dried Porcini Mushrooms, carrots, onion, parsley, and garlic that I have to try. It would be perfect for a quick weeknight dinner!

Wild Mushroom Farro Risotto

Recipe Type: Main Dish, Sides
Author: I Can Cook That
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4
Ingredients
  • 1 package Tuscan Fields Farro Perlato
  • 2 cups beef broth
  • 4 slices bacon
  • 2 tablespoons butter, divided
  • 2 large shallots, finely chopped
  • 2 garlic cloves, minced
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 1 tablespoon olive oil
  • 1 lb assorted wild mushrooms
  • Salt and pepper, to taste
  • 1/3 cup grated parmesan cheese, plus more for garnish
  • Fresh sage and thyme, chopped, for garnish
Instructions
  1. Add the broth to a pot over medium-low heat (you just want to keep it warm).
  2. Add bacon to a foil lined oven safe pan. Place in a non-preheated oven and set the oven to 450 degrees. Cook for 17 minutes and remove from the oven. Let drain on paper towel.
  3. Pour the bacon fat from cooking the bacon into a sauté pan. Add 1 tablespoon butter.
  4. Add shallots, cook for 5 minutes.
  5. Add garlic, sage, and thyme, cook for 2 minutes.
  6. Add farro and mix to combine. Cook for 2-3 minutes.
  7. Add 1/2 cup white wine and cook, stirring, until mostly evaporated.
  8. Add mushrooms to a separate pot with 1 tablespoon butter and 1 tablespoon olive oil and sauté until mushrooms give off liquid, about 10 minutes. Keep warm.
  9. Add the broth ½ a cup at a time to the farro, stirring frequently, waiting until the broth is mostly absorbed before adding more.
  10. Stir in the mushrooms, bacon, and parmesan cheese. Season with salt and pepper.
3.1.09

 

Related posts:

Blueberry Mushroom Risotto Charred Lemon Chicken Piccata Summer Lemon-Vegetable Risotto Grilled Striped Bass with Bacon Vinaigrette Red Smashed Potatoes and Sauteed Butter Thyme Mushrooms

Filed Under: Europe, Italy, Main Dish, Meatless, Weeknight Meal Tagged With: Bacon, Beef Broth, Butter, Farro, Garlic, Parmesan Cheese, Risotto, Sage, Shallots, Thyme, Tuscan Fields, White Wine, Wild Mushroom, Wild Mushrooms

Comments

  1. Happy Valley Chow says

    March 22, 2013 at 4:48 pm

    Looks like everybody is in a rice mood! The past couple of posts I’ve looked at have been rice. I absolutely love risotto and really diggin’ the addition of wild mushrooms. Can’t wait to try!

    Happy Blogging!
    Happy Valley Chow
    Happy Valley Chow recently posted..Steak n’ Egg SandwichMy Profile

    Reply
  2. Mary Beth Hunt says

    March 30, 2013 at 12:28 am

    Very nice recipe and photos!
    Mary Beth Hunt recently posted..Chicken StockMy Profile

    Reply

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