Farro Risotto with Mushrooms and Whipped Ricotta
For Meatless Monday, I’m sharing this delicious Farro Risotto. I wanted to change things up a bit and instead of using orzo for this dish, I decided to try my hand at cooking with farro.
Once cooked, farro has a great chewy texture and has a slightly nutty flavor. It is deliciously hearty and filling, and can be used or in a wide variety of dishes. Although it takes longer to took than orzo, it’s hearty, more nutritious and much more forgiving (1/4 cup dry farro has 7 grams of dietary fiber, 7 grams of protein).
This farro with mushrooms is bursting with flavor from the mushrooms, garlic and fresh herbs. Add some white wine, Parmesan and whipped ricotta and well, its pretty delicious.
Farro Risotto with Mushrooms and Whipped Ricotta
Ingredients:
4 cups vegetable stock
1 ½ cups farro
olive oil
mushrooms, I used shiitake and crimini mushrroms
S+ P
garlic cloves, chopped. I used about 6
shallot, I used 1
fresh rosemary, chopped
fresh thyme, chopped
mascarpone, about 4 tbsp
½ cup dry white wine
ricotta
pecorino( or parmesan )
Instructions:
Place the farro in a bowl and pour enough hot water to cover by an inch. Let soak for 30 minutes.
Heat the oil over medium heat in a skillet. Add the shallots. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add the fresh herbs, garlic and season with salt and pepper. Continue to cook, stirring often, until the mushrooms are tender, about five minutes.
Drain the farro and add it to the skillet.. Cook, stirring, until the grains of farro are separate and beginning to crackle, about 5 minutes.
Stir in the wine and cook until the wine has reduced then add all but 1 cup of the stock and bring to a simmer. Cover and simmer 40 minutes or until the farro is tender; Remove the lid, stir in the Mascarpone and grated Parmesan and continue stirring. Taste and add more salt and pepper if needed. Cover again and continue cooking for 10 more minutes.
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. Cover and let it simmer on very low until ready to serve.
To make the whipped ricotta, place ricotta, olive oil, grated Pecorino and S+P in a food processor and process until light and airy.
to serve, spoon the ricotta on a plate and add the farro on top. Garnish with fresh basil, pepper and thyme.
Enjoy!
