MUSHROOM AND PEA FARROTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
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.
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Jay Hamilton
[email protected]I'm not usually a fan of farrotto, but this recipe changed my mind! It was so creamy and flavorful. I loved the addition of the mushrooms and peas. I will definitely be making this again.
Abdul Rehman
[email protected]This is one of my favorite farrotto recipes. It's so flavorful and satisfying. I love the combination of mushrooms, peas, and Parmesan cheese.
Ravleen
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. I've made it several times and it's always a hit with my family and friends.
Thokozani Dumakude
[email protected]This was a great recipe! The farrotto was creamy and flavorful, and the mushrooms and peas were cooked perfectly. I would definitely recommend this recipe to anyone looking for a delicious and easy weeknight meal.
Kiberu Mark
[email protected]I made this farrotto for a dinner party and it was a hit! Everyone loved it. The flavors were perfect and the dish was very easy to make. I will definitely be making this again.
Joy Akinyi
[email protected]This farrotto was delicious! I loved the combination of mushrooms, peas, and Parmesan cheese. It was also very easy to make. I will definitely be adding this to my regular dinner rotation.
Asgar Khan
[email protected]I'm not a big fan of mushrooms, but I decided to give this recipe a try anyway. I'm so glad I did! The mushrooms were cooked perfectly and had a lovely earthy flavor. The peas added a nice sweetness and the Parmesan cheese brought it all together. I
Azhar Sarwar
[email protected]This was my first time making farrotto, and it was surprisingly easy. The recipe was clear and concise, and the dish turned out great. I especially liked the addition of the peas, which added a nice pop of color and flavor.
Ichchha Praja
[email protected]I followed the recipe exactly and it turned out perfectly. The farrotto was creamy and flavorful, and the mushrooms and peas were cooked to perfection. I served it with a side salad and it was a delicious and satisfying meal.
Saeed Purbaash
[email protected]This farrotto was a delight! The mushrooms and peas added a wonderful depth of flavor, and the Parmesan cheese gave it a nice richness. I will definitely be making this again.