Best 3 Farro And Porcini Risotto Recipes

Discover the umami-rich flavors and earthy aromas of farro and porcini risotto, a delectable dish that combines the heartiness of farro with the distinctive taste of porcini mushrooms. This recipe is not only a culinary delight but also an exploration of textures, as the chewy farro contrasts with the tender mushrooms and creamy risotto. Elevate your dining experience with this exquisite dish that is perfect for special occasions or a cozy night in.

In addition to the classic farro and porcini risotto recipe, this article offers a versatile collection of risotto variations to suit diverse tastes and preferences. Experiment with the vibrant flavors of butternut squash and goat cheese risotto, where the sweetness of butternut squash complements the tanginess of goat cheese. Indulge in the luxuriousness of saffron and shrimp risotto, where the delicate flavors of saffron and shrimp create a harmonious balance. For a vegetarian delight, try the asparagus and pea risotto, where the fresh flavors of asparagus and peas shine through. Each recipe is carefully crafted to provide a unique culinary experience, making this article a treasure trove for risotto enthusiasts.

Here are our top 3 tried and tested recipes!

FARRO RISOTTO

Farro Risotto image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup farro
6 cups low-sodium chicken broth
3 tablespoons olive oil
2 tablespoons unsalted butter
1 large or 2 small shallots, chopped
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/3 cup white wine, such as Pinot Grigio
1/3 cup dried currants or raisins
1/4 cup pine nuts, toasted (see Cook's Note)
2/3 cup crumbled feta cheese
3 tablespoons chopped fresh flat-leaf parsley

Steps:

In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
Heat the broth in a small saucepan and keep warm over low heat.
In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.

FARRO AND PORCINI RISOTTO

Farro and Porcini Risotto image

Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 35m

Number Of Ingredients 11

Ingredients

1/2 cup (1 1/2 ounces) walnuts, toasted
1/2 cup fresh basil
1/2 cup fresh flat-leaf parsley
1 garlic clove
Coarse salt and freshly ground pepper, to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 cups farro
3/4 cup (1/2 ounce) dried porcini mushrooms
1/2 cup dry white wine
5 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 cup shaved Parmesan cheese (about 1/2 ounce) for garnish

Steps:

To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.
To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

FARRO RISOTTO WITH SWEET CORN AND TOMATOES

Farro Risotto With Sweet Corn and Tomatoes image

Here's a heartier, whole-grain alternative to traditional risotto that doesn't require as much attention or stirring. Pearled farro is a must for this recipe; the tough husks have been removed so the grains cook in less time. The farro simmers in a quick homemade corn stock that makes use of the leftover corn cobs and imparts a rich corn flavor. Finally, fresh tarragon gives this risotto a lot of personality, but basil would be a fresh substitute.

Provided by Lidey Heuck

Categories dinner, grains and rice, vegetables, main course, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 ears fresh corn, husks and silk removed
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light green parts (1 to 2 leeks)
1 1/2 cups pearled farro (see Tip)
1/2 cup dry white wine
1 cup cherry tomatoes (about 6 ounces), halved
3/4 cup freshly grated Parmesan (about 2 ounces)
2 teaspoons chopped fresh tarragon or basil
1 teaspoon lemon zest

Steps:

Using a sharp knife, cut the corn kernels off the cob, cutting as close to the cob as possible. Set the kernels aside and reserve the cobs.
Make the corn stock: Holding the cobs over a medium saucepan, use a spoon to scrape down the sides of the cobs to release any additional corn and juices. Break the cobs in half and add to the saucepan, along with 8 cups water and 1 teaspoon salt. Bring to a boil, lower the heat, and simmer for 15 minutes before starting the risotto. (Keep the stock and corn cobs simmering while you cook the risotto.)
While the corn stock simmers, heat the oil and butter in a separate pot or Dutch oven over medium-low heat. Add the leeks and sauté until tender, 5 to 7 minutes. Add the farro and stir for 1 minute. Add the white wine and simmer until most of the liquid has evaporated.
Increase the heat to medium and gradually add the corn stock, about 1 cup at a time, to the farro mixture. Cook, stirring occasionally, and adding more stock as the farro absorbs it.
When the risotto has been cooking for 15 minutes, add the tomatoes, corn kernels, 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking, adding stock as necessary and stirring often, until the farro is tender, 10 to 15 more minutes. (You will use most - if not all - of the corn stock.) The risotto is done when the farro grains are tender and most of the liquid has been absorbed.
Off the heat, stir in the Parmesan, tarragon and lemon zest. Season to taste with salt and pepper and serve immediately.

Tips:

Soak the porcini mushrooms in hot water for at least 30 minutes, or until they are soft and pliable. This will help to rehydrate them and bring out their flavor.
Use a good quality olive oil. This will help to give the risotto a rich and flavorful base.
Cook the risotto over medium heat, stirring constantly. This will help to prevent the rice from sticking to the pan and burning.
Add the stock to the risotto gradually, one cup at a time. This will help to ensure that the rice cooks evenly and doesn't become too soupy.
Don't overcook the risotto. It should be cooked until it is al dente, with a slight bite to it.
Stir in the butter and Parmesan cheese at the end of cooking. This will help to give the risotto a creamy and luxurious texture.
Garnish the risotto with fresh herbs, such as parsley, chives, or basil. This will add a pop of color and flavor.

Conclusion:

This farro and porcini risotto is a delicious and elegant dish that is perfect for a special occasion. The combination of earthy mushrooms, creamy farro, and nutty Parmesan cheese is sure to please everyone at your table.