Ingredients
The following ingredients have 10 Servings
- 8 cups porcini or mini portobello mushrooms, sliced
- 1 large white onion, finely chopped
- 2 1/2 cups farro, rinsed and drained
- 2 quarts chicken stock
- 1 cup white wine (any crisp white will do, like a pinot or a chardonnay)
- 1 1/4 cup fresh parmesan cheese, grated
- 2 tablespoons salted butter
- 1 cup fresh (not frozen) peas (I got mine at Trader Joes and they’re perfect!)
- zest of 1/2 lemon
- salt
- pepper
- micro greens, for garnish (optional)
Instruction
- Drizzle a tablespoon of olive oil into a caste iron pan over medium heat. Add in mushrooms, season with salt, and cook until medium brown and glossy, about 5 minutes.
- Remove mushrooms from pan and allow to cool slightly on a cutting board before roughly chopping into pieces (keep it a really rough chop- you can leave some whole).
- In the same caste iron pan, drizzle in another tablespoon of olive oil, then add in onions and cook over medium heat until translucent (about 5 minutes).
- While the onions cook, pour the chicken stock into a small pot and simmer over low heat. Keeping your chicken stock warm will prevent the risotto from cooling as you add in the stock later on.
- Add farro to onions and cook for one minute. Turn heat to medium low.
- Add in white wine and 1/2 cup of the warmed chicken stock and stir. Once liquid fully absorbs, add in another 1/2 cup of chicken stock and stir. Repeat with remaining chicken stock, stirring frequently (process should take 45-50 minutes).
- Last, stir in the grated parmesan, butter, fresh peas, lemon zest, and sautéed mushrooms. Season to taste with salt and pepper (I used about 1 teaspoon and 1/4 teaspoon). Garnish with parmesan and micro greens.
