Shiitake Mushroom Farro Risotto

Prep Time: 20 mins |Cook Time: 30  mins | Course: Dinner |Serves: 6

Nutty and creamy farro risotto with a chewy texture and wild mushrooms are topped with sautéed shiitake mushrooms and Parmesan cheese. Inspired by Indi Hampton of With Spice https://www.withspice.com/blog/farro-risotto/

Mushrooms:

¼ cup olive oil 

1 lb. Shiitake or other mushrooms, sliced 

1 red onion, sliced 

3 cloves garlic, minced 

½ cup red wine 

¼ cup butter 

1 Tablespoon minced fresh herbs, such as thyme or oregano

Farro Risotto:

2 oz. dried wild mushrooms 

2 cups water, boiling 

1 quart chicken stock 

1 ½ cups farro

¼ cup butter 

1 Tablespoon olive oil 

3 cloves garlic, minced 

½ cup dry white wine 

½ cup sour cream

1 cup grated Parmesan cheese + more for serving 

In a large skillet over medium-low heat, stir mushrooms, onion, and garlic in olive oil for about 2 minutes. Add wine and turn to low heat, stirring occasionally and simmering until nearly absorbed; about 10 minutes. Stir in butter and fresh herbs and turn off the heat. 

Place dried mushrooms in a large bowl and cover with the boiling water. Allow to soak for about 15 minutes, the mushrooms should be soft. Transfer the softened mushrooms to a cutting board with a slotted spoon and roughly chop them. Place the mushrooms into a large skillet, strain the soaking liquid into the skillet through a sieve to remove any debris, and add the chicken broth. Bring to a boil, then stir in the farro, butter, olive oil, garlic, and wine. Simmer for about 20 minutes until the wine is absorbed and the farro softened. When farro is done to your liking turn off the heat and stir in the sour cream and Parmesan cheese. Divide into serving bowls and top with the sautéed mushrooms and any desired additional Parmesan cheese.