Risotto Style Farro with Cremini Mushrooms
Ingredients
( serves 2-4)
1 Pkge Verdurabrand Cremini Mushrooms
3 Tbs extra virgin olive oil
1/2 cup finely chopped onion
1-1/2 cups uncooked Farro
1 cup white wine
8-10 cups of chicken/vegetable stock
2 Tbs butter
1/8 cup heavy cream
1/4 cup grated Parmigiano-Reggiano Cheese
1/4 cup chopped fresh-leaf parsley
fresh ground pepper
3/4 Tsp salt
CLASSIC VERSION
Cremini Mushroom Preparation: Heat Verdurabrand Cremini Mushrooms per instructions. Separate broth, mushrooms and gar
Farro Preparation: In a medium pot, add extra virgin olive oil and swirl to coat base. Add onion and saute’ until translucent then add farro. Cook farro to toast, stirring frequently. Add wine and stir until it has absorbed. Add mushroom broth and garlic from the Verdurabrand Cremini Mushroom package. Stir until broth has absorbed. As you stir, break down the pieces of caramelized garlic. Once liquid is absorbed, start adding the chicken stock 1 cup at a time. Stir frequently, until absorbed, about 4 minutes continue this process until all the broth is fully absorbed and the farro has a nutty bite to it. Add the butter and heavy cream and stir. Next add in the Cremini Mushrooms and incorporate the salt, fresh ground pepper and cheese. Stir until cheese melts and sprinkle with fresh chopped parsley, plate and serve.
FAST VERSION
Cremini Mushroom Preparation: Heat Verdurabrand Cremini Mushrooms per instructions. Separate broth, mushrooms and garlic
Farro Preparation: In a pot, add 5 cups of Chicken Stock. Let boil then add uncooked farro. Let cook for 25 minutes. Separate chicken stock from Farro and set both aside. The Farro can be cooked ahead of time and refrigerated until needed.In a medium pot, add extra Virgin olive oil and swirl to coat base. Add onion and saute’ until translucent then add Farro and stir. Add mushroom broth and garlic from the Verdurabrand Cremini Mushroom package. As you stir in the broth, break down the pieces of caramelized garlic. Next, add the cooked Farro and incorporate it into the mixture. Add white wine and stir until it has absorbed. Stir in 1 cup of reserved chicken stock and allow to absorb about 2-3 minutes. Add butter and heavy cream and stir. Next add in the Cremini Mushrooms and incorporate the salt, fresh ground pepper and cheese. Stir until cheese melts and sprinkle with fresh chopped parsley, plate and serve. ENJOY!