📝 About This Recipe
Experience the rustic charm of Italian grain cooking with this Farrotto, a modern, nuttier twist on the classic Arborio rice risotto. By utilizing the Instant Pot, we transform the typically long-simmering pearled farro into a creamy, al dente masterpiece in a fraction of the time. Infused with earthy cremini mushrooms, aromatic thyme, and a sharp hit of Pecorino Romano, this dish offers a sophisticated texture and a deeply savory flavor profile that feels both indulgent and wholesome.
🥗 Ingredients
The Grains & Aromatics
- 1.5 cups Pearled Farro (rinsed under cold water and drained)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Unsalted Butter (divided into two 1-tbsp portions)
- 1 small Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
The Mushrooms & Liquid
- 10 ounces Cremini Mushrooms (cleaned and thinly sliced)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 3.5 cups Low-Sodium Vegetable or Chicken Broth (warmed slightly for better pressure builds)
- 1 tablespoon Fresh Thyme (leaves removed from stems)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1/2 cup Pecorino Romano or Parmesan Cheese (freshly grated)
- 2 tablespoons Heavy Cream (optional, for extra silkiness)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
Select the 'Sauté' function on your Instant Pot and set it to 'Normal' or 'Medium' heat. Add 1 tablespoon of butter and the olive oil.
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2
Once the butter has melted and is beginning to shimmer, add the sliced mushrooms. Sauté for 5-7 minutes until they have released their moisture and turned a deep golden brown.
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3
Add the diced onions to the pot with the mushrooms. Continue to sauté for 3-4 minutes until the onions are translucent and fragrant.
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4
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until the garlic is aromatic, being careful not to let it burn.
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5
Add the rinsed farro to the pot. Stir well to coat every grain in the oil and butter, 'toasting' the farro for about 2 minutes until it smells slightly nutty.
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6
Pour in the white wine. Use a wooden spoon to scrape the bottom of the pot (deglazing) to release any browned bits, which are packed with flavor. Simmer until the wine has almost completely evaporated.
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7
Pour in the broth, salt, and pepper. Give everything one final stir to ensure no grains are stuck to the bottom.
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8
Secure the lid of the Instant Pot and set the steam release valve to the 'Sealing' position. Cancel the Sauté function.
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9
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 12 minutes.
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10
When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully move the valve to 'Venting' to release any remaining steam.
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11
Remove the lid. The mixture may look slightly liquidy at first—this is normal. Stir the farro vigorously for 1-2 minutes to help release the starches and create that signature creamy texture.
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12
Stir in the remaining 1 tablespoon of butter, the grated cheese, lemon juice, and heavy cream (if using). The farrotto will thicken as you stir.
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13
Fold in the fresh parsley. Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately in warmed bowls.
💡 Chef's Tips
Always use 'pearled' farro for this recipe; semi-pearled or whole farro require significantly longer cooking times and more liquid. Don't skip the toasting step! Toasting the grains in fat before adding liquid develops a complex, nutty flavor that defines a good farrotto. If the farrotto is too thick after adding the cheese, stir in an extra splash of warm broth or water until you reach your desired consistency. For a vegan version, swap the butter for more olive oil, use vegetable broth, and replace the cheese with nutritional yeast or a vegan parmesan alternative.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or a light-bodied Sangiovese. Serve alongside a simple arugula salad dressed with lemon and shaved fennel to cut through the richness. Top with a poached egg for a decadent brunch or a more substantial vegetarian main course. Accompany with crusty sourdough bread to soak up every bit of the creamy sauce.