I was having mushroom cravings the other night, so this happened. The original recipe called for homemade mushroom stock, which was a whole other recipe in itself, so I just used chicken broth. Vegetable broth would work fine too.
I found dried mushrooms at the Garden ... they are kind of pricey and come out very chewy so I'm not too sure why they're necessary, especially since they are rehydrated beforehand. For some reason though, a lot of mushroom risotto recipes called for dried mushrooms so who knows. I'll print the recipe with the dried mushrooms included, but if you don't want to get them, I have a feeling you can just increase the amount of sliced cremini mushrooms instead.
Farro Risotto with Mushrooms
Adapted from: MyRecipes
Ingredients
1 cup dried wild mushroom blend
5 1/2 cups chicken or vegetable stock/broth
2 tablespoons extra-virgin olive oil
1 1/2 cups uncooked farro
1/2 cup finely chopped onion
2 garlic cloves, minced
6 cups sliced cremini mushrooms (about 1 pound)
1/2 teaspoon salt
1/2 cup dry white wine
1 teaspoon chopped fresh thyme
1/4 cup grated fresh Parmigiano-Reggiano cheese, plus more to top
1/4 cup chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1. Cover dried mushrooms with boiling water and let sit for 30 minutes. Drain.
2. Keep chicken/veggie broth simmering on the stove to keep warm; do not boil.
3. Add oil to a large saute pan over medium heat. Add onion and farro and cook for 5 minutes, stirring occasionally. Add garlic, cook for another minute, then add re-hydrated mushrooms, sliced mushrooms, and 1/2 teaspoon salt. Cook until mushrooms are tender, then add wine and thyme. Cook until wine almost evaporates.
4. Add stock to farro mixture 1/2 cup at a time and wait until each 1/2 cup is absorbed before adding the next. When farro is tender, add cheese and parsley, then season with salt and pepper to taste. Top with grated parmesan cheese.
Dehydrated mushrooms:
Rehydrated mushrooms:
Cooking:
My sous chef has been very lazy lately:
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