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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Farro (emmer wheat) can be used instead of rice to make a creamy, nutty-tasting risotto-as long as you use the semi-pearled type (the seed's tough outer layer has been partly removed). This dish is good with whole, unpearled farro too, but will be tender-chewy, not creamy. Ingredients:
2 1/2 cups dried porcini, black trumpet, or mixed wild mushrooms |
1/4 cup unsalted butter |
1/4 cup extra-virgin olive oil |
1/2 cup roughly chopped onion |
1 garlic clove, minced |
2 cups semipearled or regular farro |
about 1 tsp. kosher salt |
10 sprigs thyme, leaves minced |
1 cup very roughly chopped flat-leaf parsley |
1 cup grated parmigiano-reggiano cheese |
Directions:
1. Bring dried porcini and 8 1/2 cups water to a boil over high heat, covered. Remove from heat and let sit 1 hour. Lift mushrooms from soaking liquid and chop coarsely; set liquid and mushrooms aside.
2. Meanwhile, melt butter with oil in a large cast-iron skillet over medium heat. Add onion, garlic, and farro and cook, stirring, until onion is translucent and farro turns toasty brown, about 7 minutes. Stir in 1 tsp. salt.
3. Strain porcini soaking liquid through a cheesecloth-lined strainer into a bowl. Pour 1 cup liquid into farro and cook, stirring, until nearly absorbed, about 5 minutes. Repeat until all liquid has been used and farro is tender, about 1 hour.
4. Stir in thyme, parsley, reserved porcini, and cheese, and cook another few minutes to meld flavors. Season with salt to taste.
5. *Find semipearled farro , or use regular farro: Soak 1 hour in 2 in. of water to cover, then drain and cook as directed-except add all the liquid at once (no amount of stirring will make it creamy, so save yourself the trouble).
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