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Creamy Mushroom Parmesan Farrotto (Farro Risotto)
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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!
Prep Time15 minutes
Cook Time1 minute
Rehydrating mushrooms30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Keyword: mushrooms
Servings: 6

Equipment

  • large dutch oven
  • medium or large saucepan with lid

Ingredients

  • 6 cups vegetable stock 
  • 2 cups water
  • 1 oz dried porcini mushrooms 
  • 2 tablespoon extra-virgin olive oil
  • 1 lb cremini mushrooms, cleaned and thinly sliced, tough stems removed
  • 4 tablespoon butter (divided)
  • 1 shallot, finely diced
  • 6 cloves garlic, minced 
  • 2 cups pearled farro
  • 1 ½ cups dry white wine, such as Sauvignon blanc 
  • 1 cup shredded or grated Parmesan cheese
  • ½ cup fresh chives, thinly sliced (about 1 half a large bunch)
  • 1 teaspoon fresh squeezed lemon juice 

Instructions

  • 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.
    11. Stir 5 cups of the warm broth mixture into the pot, along with chopped rehydrated porcini mushrooms (reserve creminis for end of cooking).
    12. Reduce heat to medium low, cover with a lid, and cook 30 minutes covered, checking and stirring 2 times throughout cooking, until farro is cooked through and liquid is mostly absorbed.
    13. 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.
    14. 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.
    15. If desired, add up to ½ cup additional broth until desired consistency is reached.
    16. Season with salt and pepper to taste and serve!
    Notes:
    ***This recipe serves about 6-8 people, so if you want to make a smaller batch, simply cut down the recipe ingredients by half.
    • 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.