Creamy Mushroom Parmesan Farrotto (Farro Risotto)

This Creamy Mushroom Parmesan Farrotto recipe (Farro Risotto) combines nutty farro with dried and fresh mushrooms and a mushroom infused broth for a restaurant quality risotto you can make at home!

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A creamy, dreamy Creamy Mushroom Parmesan Farrotto recipe

A delicious twist on classic risotto with a nutty flavor, this Creamy Mushroom Parmesan Farrotto recipe has all the flavors of fancy restaurant fare, right from the comfort of your own kitchen.

Unlike traditional risotto, for this recipe you'll use nutty farro, and ancient grain that imparts a delicious and flavor and texture to classic risotto.

With a flavorful mushroom broth as the base (thanks to rehydrated dried porcini mushrooms), as well as plenty of sautéed cremini mushrooms and flavorful aromatics, this restaurant worthy Farrotto (farro risotto) is the perfect dinner for risotto lovers and mushroom lovers alike!

Ingredients

• Vegetable stock. You could also use Chicken stock or Chicken broth.
• Water. A mix of water and broth is used to rehydrate the dried mushrooms, as well as create a rich, mushroom infused broth.
• Dried porcini mushrooms. You'll start the recipe by rehydrating these in the broth and water mixture to create a rich broth/ cooking liquid, then remove them with a slotted spoon and roughly chop them, and fold them into the Farrotto later in the cooking process. If you can't find these in the grocery store, there are a lot of great options online!
• Extra-Virgin Olive oil, for sautéing the cremini mushrooms. 
• Butter. This will be used to saute the aromatics, as well as be folded into the dish right at the end of cooking for extra an extra creamy and velvety farro risotto.
• Cremini mushrooms. You'll clean these well with a damp cloth or paper towel, then thinly slice them and cook them until they release their liquid and cook down.
• Shallot and garlic, for building flavor in the risotto.
• Pearled farro. I like Pereg. Bob’s Red Mill is another great option.
• Dry White wine, such as Sauvignon blanc or Pinot Grigio.
• Grated or shredded Parmesan cheese.
• Fresh chives.
• A touch of fresh lemon juice, to balance the flavors at the end of cooking.
• Salt and black pepper, to taste. 

How to make this Mushroom Farrotto recipe

1. Bring vegetable broth and water to a boil over high heat in a large saucepan. 
2. Add dried mushrooms, turn off heat, and cover with a lid. 
3. Allow mushrooms to steep and rehydrate for 30 minutes. 
4. Once rehydrated, remove porcini mushrooms with a slotted spoon to a plate, set aside, and turn heat back on low to maintain a gentle simmer. (Once mushrooms are cooled, roughly chop them into smaller pieces). 
5. Heat 2 tablespoon olive oil in a large Dutch oven over medium heat. Add sliced cremini mushrooms, season with salt and pepper to taste and cook, stirring occasionally, until softened and most of the liquid is evaporated, 10-15 minutes. 
6. Remove cremini mushrooms to a plate, and set aside. 
7. Add 2 tablespoon butter to the dutch oven (reserve other 2 tablespoon for stirring into finished Farrotto at the end), melt, and add diced shallot. Season with salt and pepper, and cook, stirring occasionally until softened, 2 minutes. 
8. Add minced garlic and cook until just fragrant, 30 seconds. 
9. Add the farro, and cook, stirring frequently, until the grains are a bit toasted, about 3 minutes. 
10. Add the wine and cook, stirring constantly, until fully absorbed, 4-5 minutes. 

Finishing the Farrotto

1. Stir 5 cups of the warm broth mixture into the pot, along with chopped rehydrated porcini mushrooms (reserve creminis for end of cooking). 
2. Reduce heat to medium low, cover with a lid, and cook30 minutes covered, checking and stirring 2 times throughout cooking, until farro is cooked through and liquid is mostly absorbed. 
3. Add 1 additional cup of the warm broth mixture, and stir gently and constantly until the Farrotto becomes viscose and slightly creamy 3-4 minutes. 
4. Stir in the cremini mushrooms (reserve about ½ cup for topping risotto, if desired), chopped chives, grated parmesan cheese, reserved 2 tablespoon butter, and lemon juice. 
5. If desired, add up to ½ cup additional broth until desired consistency is reached. 
6. Season with salt and pepper to taste and serve! ( see recipe card below for full instructions and ingredients list).

Pro Tips

• Stir in a half cup or so of reserved mushroom broth mixture at the end of cooking for ultra creamy Farrotto.
• Use high quality dried mushrooms to avoid grit and get the best results.
• When folding in the cooked cremini mushrooms, reserved about a ¼ to ½ cup for topping the finished risotto when serving.
• Add some additional chives and parmesan to the top just before serving.

What is Farro?

Farro is a versatile ancient grain, originating in the Middle East. The tasty whole grain can be used in soup, stew, as a salad ingredient, or as a stand alone side dish!

Farro is high in fiber and nutrients, and absorbs stock (or broth) and seasoning very well! I love it for risotto in place of traditional Arborio rice, since it keeps its chewy texture and imparts a nutty flavor into the finished dish.

I love Pereg Traditional Farro for this recipe, as well as for farro soup, stuffed peppers, salad, and more!

Tools for the perfect Farroto

• A large enameled dutch oven. You'll cook the Farrotto start to finish in the dutch oven, from cooking down the mushrooms and aromatics, to slowly simmering the farro into creamy risotto. You want a good quality dutch oven with a secure fitting lid.
• A large saucepan or medium saucepan with a lid. This will be used to warm the broth and rehydrate the porcini mushrooms.

Substitutions and Additions

This Creamy Mushroom Parmesan Farrotto recipe is easily adapted to work with your personal preferences, as well as what you have on hand in your refrigerator and pantry. Here are some great swaps and additions you can use to make this recipe your own!

• This recipe calls for Pearled Farro, which has all of it's bran removed, making it cook faster. If using semi-pearled farro, you may need to add more liquid, and cook the risotto a bit longer. Keep an eye on it and add liquid/broth as needed until desired texture is reached. Please note cooking time may vary depending on the variety and brand of Farro you choose to work with (such as unpearled farro).
• Try another variety of earthy mushrooms, like dried shiitake mushrooms and chanterelle mushrooms in place of the dried porcini mushrooms.
• Add some roasted or frozen cubed butternut squash to the dish for more veggies! You could also stir in squash puree!
• Swap the vegetable stock for chicken stock.
• Use any dry white wine you like to drink for this recipe! Some great options are Sauvignon blanc (my personal favorite), Pinot Grigio, or Chardonnay. Avoid anything overly sweet, such as Moscato.
• Add a pinch of red pepper flakes for a bit of heat!
• Swap the chives for other fresh herbs like chopped parsley or a small amount of fresh thyme. 
• Use a small yellow onion in place of the shallot.

What to serve with the Farroto

This Creamy Mushroom Parmesan Farrotto goes great with a simple salad and some crusty bread or garlic bread, or as a side dish to meaty dishes like brisket or steak.

Storing leftovers

Store leftover Farrotto in an airtight container in the refrigerator for up to 4 days.

Cutting down the recipe

This recipe serves about 6-8 people, so if you want to make a smaller batch, simply cut down the recipe ingredients by half.

More delicious recipes!

If you love this Creamy Mushroom Parmesan Farrotto recipe, you'll love these delicious recipes, too!

• Mushroom Strudel with Leeks and Parmesan
• Creamy Mushroom Pasta
• Mushroom Orzo
• Maitake Mushroom Chicken
• Tuscan White Bean Soup with Farro

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