I'd bought some farro a few months ago as part of my Groaty Pudding debacle, and it's been hanging around in the cupboard ever since looking at me reproachfully each time I pass it by in favor of pasta or quinoa or rice. Jack and I were tossing dinner ideas around and I decided to go and have a look at the larder (my fancy word for two cupboards, a refrigerator, two spice racks, and a bowl of onions, potatoes, garlic and whatever other vegetables I happen to have around at any given time). Wouldn't you know that sitting right next to the farro was a package of dried mushrooms? And in the freezer was a little container of truffle butter... It was meant to be.
While I think that dried porcini mushrooms, or a mix of both portobello and porcini would be ideal (as well as some fresh mushrooms), and will be trying it that way next time, this dish was a hit. We loved the toothsome and yet tender texture of the farro, and how beautifully it carried the flavor of the other ingredients.
Farro "Risotto" with Dried Portobello Mushrooms
2 cups farro
1 ounce dried portobello mushrooms
1 tbsp unsalted butter (or truffle butter, if you want to be seriously decadent!)
1 tbsp olive oil
1 cup finely chopped onion
1 carrot, diced
1 cup dry white wine
salt and pepper, to taste
chopped fresh parsley, for garnish
grated Parmigiano-Reggiano
Place the farro in a large pot and cover with water. Let soak for about 30 minutes. Drain off the soaking water and boil the farro in one quart of water, salted, partially covered, for 30 - 45 minutes or until soft, but al dente. Drain.
While farro is cooking, soak the mushrooms with 1 cup of hot water for about 30 minutes. Remove them from the bowl, squeezing the water back into the bowl and reserve the liquid. Chop the mushrooms coarsely.
Melt the butter with the olive oil in a skillet over low heat. Add the carrots and saute for about 5 minutes. Add the onion and cook until soft. Stir in the mushrooms, then add the wine. Simmer for about 10 minutes. Strain the reserved soaking liquid into the skillet. Simmer for another 10 minutes. (If the farro is not yet cooked, remove skillet from heat and set aside.)
When the farro is cooked and drained, add it to the contents of the skillet, mixing gently. Season to taste with salt and pepper. Garnish with the chopped parsley and serve with grated Parmigiano-Reggiano.
Wow, that's quite original! Where did you get the idea for a Farro Risotto?
It looks great too. I guess this means that Farro will no longer be looking at you reproachfully from now on :) (truffle butter.. how decadent :p )
Posted by: Manggy | February 23, 2008 at 09:54 AM
Or a few drops of Truffle oil, just before you serve it. I might just have to try it, soundls delish
Posted by: Pasticcera | February 23, 2008 at 11:22 AM
I love the look of the full plump farro as a risotto -mushrooms and truffle oil - what could be bad?
Posted by: giz | February 23, 2008 at 11:35 AM
I don't think I've ever eaten farro before. I'll have to keep an eye out for it the next time I visit Whole Foods.
Posted by: Adele | February 23, 2008 at 01:34 PM
What a great whole grain recipe! It looks just delicious!
Posted by: Gretchen Noelle | February 23, 2008 at 02:07 PM
truffle butter in your freezer and truffle oil that Jack brought back! You sound like you managed to have a well stocked kitchen, which is especially impressive if your space is quite limited!
Posted by: Johanna | February 23, 2008 at 06:22 PM
That looks so good!
I've been wanting to try farro, but haven't been able to find it anywhere. I guess I'll just have to work on using up the other 400 forms of wheat stocked in my cabinets . . . .
Posted by: Karyn | February 23, 2008 at 06:32 PM
Healthy & comforting in one dish...great for a cold winter weekend--thanks!
Posted by: JEP | February 23, 2008 at 06:41 PM
Ann-
This is my kind of dish, creamy, healthy risotto... with truffles!!!
Posted by: Aran | February 24, 2008 at 06:35 AM
I've been craving for risotto all week - that an original combination! And it looks so good!
Posted by: Suzana | February 24, 2008 at 07:53 AM
oh i feel like dining in a three stared michelin restaurant!! creamy risotto with truffle butter..hmmm..absolutely divine!!
Posted by: dhanggit | February 24, 2008 at 10:38 AM
oh my gosh... perfect. this looks so good, and it's healthy! risotto is one of my go-to last-minute dinners and i just adore it, but i bet i would like the farro version even better! when my sister, mom and i made a farro dish for christmas, we cooked it in broth for more flavor, but i think the risotto method (toasting in fat, and then adding a little broth at a time) would make for an even more delicious result!
Posted by: katy | February 26, 2008 at 08:18 PM
This looks beyond delicious, Ann! It amazs me how you just sort of "toss together" these wonderful recipes from whatever you have. You have really got culinary talent!
Posted by: annechovie | February 26, 2008 at 08:30 PM
Manggy, not original to me, I must admit... I saw a farro "risotto" recipe somewhere a few months ago and just remembered it. :-)
Pasticcera, oh yes, when I run through the truffle butter I'll be trying the lovely oil you sent back with Jack!
giz, nothing could be bad!
Adele, it's got a lovely nutty chewy thang goin' on!
Gretchen Noelle, it's so nice to really love something that's so good for you...
Johanna, my pantry is small but carefully stocked. :-)
Karyn, Whole Foods has it... but it isn't cheap.
JEP, I'm thinking about trying it with a bitter green next... and some lemon and red pepper flakes. Mmmmm.
Aran, it was really delicious!
Suzana, do try it!
dhanggit, divine and yet healthy! :-)
katy, I didn't actually use the risotto method, but I want to try it. Maybe we both should and compare notes!
annechovie, it's easy to "toss together" a decent meal if you're starting with great ingredients and if you don't over-complicate things. :-)
Posted by: Ann | February 27, 2008 at 08:39 AM