Farro Risotto with Mushrooms

Farro Risotto with Mushrooms

Edouardo Jordan

Edouardo Jordan

October 23rd, 2017

https://simplefeast.com/chefscatalog

Farro Risotto with Mushrooms

Serves 4
2 hours 35 minutes total time
35 minutes active time
Intermediate

I have a good friend, a broker, who gets mushrooms for the restaurant—that’s where our morels come from. But don’t let a lack of morels keep you from making this. Any spring mushrooms, like chanterelles, would work here instead. You could even rehydreate dried mushrooms, or use crimini or button mushrooms.

Ingredients
Shallot Confit
2 tablespoons extra-virgin olive oil
1 cup ¼-inch diced shallots

Farro
1 ¾ cups farro
5 ¼ cups water
¼ onion, cut through the root, peeled
1 bay leaf

Risotto
6 ounces morels or other mushrooms (preferably wild)
¼ cup unsalted butter
¼ cup heavy cream
6 ounces goat cheese, crumbled
½ teaspoon coarsely chopped lemon thyme
1 cup cherry tomatoes
Kosher salt
1/3 cup watercress

Directions
To Make the Shallot Confit
Put the oil and shallot in a small frying pan swirling to coat the shallot in the oil. Set over medium-low heat just until the oil starts to sizzle around the edges of the shallot. Lower the heat to low. The shallots need to cook very slowly in the oil. Continue to cook until very tender. Reserve.

To Cook the Farro
Put all of the farro ingredients together in a medium saucepan and bring the water to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until tender and the water is absorbed, 30 to 35 minutes.

Remove from the heat, take out the onion and bay leaf, and let cool to room temperature. You can spread out on a baking sheet to cool more quickly.

To Make the Risotto
Clean the mushrooms as necessary and cut into ½-inch pieces.

Melt half of the butter in a medium sauté pan over medium heat. Add the morels and cook until softened, about 5 minutes.

Stir in the reserved shallot confit and the cooked farro. Pour in the cream and bring to a simmer. Cook until the cream is nearly all absorbed into the farro and is bubbling, about 2 minutes.

Stir in the goat cheese and the thyme, followed by the remaining butter. Continue to stir until absorbed and evenly distributed. Stir in the tomatoes just until the skins begin to wrinkle. Remove from the heat.

Season to taste with salt and divide among serving bowls or plates. Garnish with the watercress.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Shallot Confit
  • 2 tablespoons extra-virgin olive oil
  • 1 cup ¼-inch diced shallots
  • 1 ¾ cups farro
  • 5 ¼ cups water
  • ¼ onion, cut through the root, peeled
  • 1 bay leaf Ingredients
  • 6 ounces morels or other mushrooms (preferably wild)
  • ¼ cup unsalted butter
  • ¼ cup heavy cream
  • 6 ounces goat cheese, crumbled
  • ½ teaspoon coarsely chopped lemon thyme
  • 1 cup cherry tomatoes
  • Kosher salt
  • 1/3 cup watercress
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