📝 About This Recipe
This Farrotto is a rustic, nutrient-dense evolution of the classic Italian risotto, replacing traditional rice with pearled farro for a superior nutty flavor and satisfying 'al dente' chew. High in plant-based protein and fiber, this dish marries the earthiness of wild mushrooms with a velvety, starch-rich emulsion that feels incredibly indulgent yet remains wholesome. It is a sophisticated, heart-warming celebration of ancient grains that brings the soul of the Italian countryside to your modern table.
🥗 Ingredients
The Aromatics and Grains
- 1.5 cups Pearled Farro (rinsed thoroughly in cold water)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (pressed or minced)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Unsalted Butter (divided; use vegan butter for a plant-based option)
The Mushroom Medley
- 12 ounces Mixed Wild Mushrooms (such as Cremini, Shiitake, or Oyster; sliced)
- 1 tablespoon Fresh Thyme (leaves stripped from the stem)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
The Simmering Liquid and Finish
- 5 cups Vegetable Stock (low sodium, kept warm in a saucepan)
- 1/2 cup Parmigiano-Reggiano (freshly grated; plus extra for serving)
- 1/2 tablespoon Lemon Juice (freshly squeezed for brightness)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Fresh Cracked Black Pepper (to taste)
- 1/4 cup Flat Leaf Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a medium saucepan, bring the vegetable stock to a low simmer. Keep it warm over low heat throughout the entire cooking process to ensure the farro cooks evenly.
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2
In a large, heavy-bottomed Dutch oven or skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
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3
Add the sliced mushrooms to the pan in a single layer. Cook undisturbed for 3-4 minutes until they begin to brown and caramelize. Stir and cook for another 3 minutes until tender. Season with a pinch of salt and pepper, then remove them from the pan and set aside.
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4
In the same pan, reduce heat to medium and add the remaining tablespoon of olive oil. Sauté the minced shallots for 2-3 minutes until translucent and fragrant.
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5
Add the garlic and the rinsed farro to the pan. Toast the grain for 2 minutes, stirring constantly, until the farro smells nutty and the edges look slightly translucent.
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6
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned mushroom bits (fond) from the bottom. Simmer until the wine has almost completely evaporated.
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7
Add the fresh thyme leaves to the grain mixture.
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8
Begin adding the warm stock one ladleful (about 1/2 to 3/4 cup) at a time. Stir frequently, but not constantly, allowing the farro to absorb most of the liquid before adding the next ladle.
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9
Continue this process for 30-35 minutes. Unlike rice, farro is sturdy, so don't be afraid to stir vigorously toward the end to release the starches and create creaminess.
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10
Test the farro for doneness; it should be tender but still have a distinct, pleasant chew. If you run out of stock before it's cooked, use warm water.
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11
Once the farro is cooked and the consistency is 'wavy' (not dry, but not a soup), stir the cooked mushrooms back into the pan to warm through.
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12
Remove the pan from the heat. Stir in the remaining tablespoon of butter, the Parmigiano-Reggiano, and the lemon juice. This 'mantecatura' creates the signature silky finish.
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13
Taste and adjust seasoning with salt and pepper. Cover the pan and let it rest for 2 minutes before serving.
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14
Ladle the Farrotto into warm bowls. Garnish with fresh parsley and an extra sprinkle of cheese.
💡 Chef's Tips
Always use pearled farro for this recipe; semi-pearled works too, but whole farro requires overnight soaking and a much longer cook time. Don't skip toasting the grain—it develops a deep, popcorn-like aroma that defines the dish. If the Farrotto thickens too much while sitting, stir in a splash of warm stock or water just before serving to loosen it back to a creamy consistency. For a vegan version, substitute the butter with a high-quality vegan butter or extra olive oil, and use nutritional yeast or a vegan parmesan alternative. Make sure your stock is warm; adding cold stock shocks the grain and prevents it from releasing the starches properly.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Vermentino or a chilled Sauvignon Blanc to cut through the richness. Serve alongside a simple arugula salad with a sharp lemon vinaigrette for a refreshing contrast. Top with a poached egg for extra protein and a luxurious, runny yolk 'sauce'. Accompany with crusty sourdough bread to soak up the creamy mushroom base. A side of roasted balsamic Brussels sprouts adds a lovely sweetness and crunch to the meal.