Mushroom Farrotto Recipes

MUSHROOM AND PEA FARROTTO

Steps:

• Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
• When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.

FARRO WITH MUSHROOMS

Steps:

• Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
• Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
• Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

LOBSTER FARROTTO WITH LOBSTER MUSHROOMS AND ZUCCHINI

Steps:

• Heat the lobster stock in a saucepan over medium heat. Add the lobster tails and cook for 10 to 12 minutes. Remove to a sheet tray and set aside to cool. Reserve the stock for later. Remove the meat from the shells and cut into nice bite-sized pieces.
• To a large skillet, add the mushrooms and cook, stirring occasionally, until brown, 8 to 10 minutes. Add a drizzle of olive oil and some salt. Remove from the heat. Dice half of the sauteed mushrooms and leave the other half whole for garnish.
• Heat a large high-sided saute pan over medium-high heat with some olive oil. Add the onion and some salt and sweat until translucent, 5 to 7 minutes. Add the farro and stir to coat in the onions and olive oil. Toast for 5 minutes, then add the wine. Season with salt, then allow the wine to reduce, stirring occasionally, until it's almost completely absorbed. Add the tomato paste and stir to combine. Begin to add the stock 2 ladlefuls at a time. Cook, stirring frequently, until the stock has absorbed into the farro. Repeat adding the stock two more times until the farro is tender but still has some bite to it. (There may be leftover stock.) Stir in the zucchini. Add the butter and Parmesan and stir vigorously to combine. The farro should be loose and creamy. Fold in the diced lobster mushrooms, diced lobster meat and chives.
• Plate the farrotto and garnish each portion with a slice of lobster mushroom. Garnish with the micro basil.

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

Steps:

• Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
• In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
• Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.