Mushroom-Farro Risotto: Submitted by: Robert Losee | Date Added: 1 Jan 2012 Ingredients:

6˝ cups of chicken broth, divided
1˝-ounce package dried porcini mushrooms
1˝-ounce package dried morel mushrooms
1˝-ounce package dried chanterelle mushrooms
3 Tablespoons butter, divided
2 Tablespoons olive oil, divided
1 pound assorted fresh mushrooms (such as crimini, oyster, and stemmed shitake), sliced
1 cup chopped shallots (about 4 large)
1 garlic clove, minced
2 cups whole grain farro
¾ cup grated Parmesan cheese
1/3 cup whipping cream
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh parsley
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme

Cooking Instructions:

1) Bring 3 cups of broth and all dried mushrooms to boil in heavy large saucepan. Reduce heat to medium and simmer until mushrooms are soft, 15 minutes. Using slotted spoon, transfer mushrooms to work surface. Cut large mushrooms in half. Reserve broth and mushrooms separately.

2) Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add fresh mushrooms and saute until beginning to brown, 7 to 8 minutes. Add reserved soaked mushrooms and saute 5 minutes longer. Remove from heat.

3) Melt remaining 2 tablespoons butter with 1 tablespoon oil in heavy large saucepan over medium heat. Add shallots and garlic; saute until shallots are soft, about 3 minutes.

4) Add farro; stir 1 minute. Pour in reserved mushroom soaking broth, leaving any sediment behind. Bring to boil; reduce heat to medium, cover, and simmer until almost all liquid is absorbed, about 10 minutes. Add 3½ cups chicken broth. Boil uncovered until farro is tender, adding more broth by ½ cupfuls if dry and stirring occasionally, about 18 minutes longer.

5) Stir in cheese, cream, and herbs. Stir in half of mushroom mixture. Season with salt and pepper. Transfer to bowl; scatter remaining mushrooms over.

Based on December 2009 Bon Appétit.

Recipe provided by: Recipes from Meg and Bob with Family and Friends © 2019