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.
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!
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.
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