Wednesday, March 9, 2016

Mushroom Farro Risotto (the oven method -- almost no stirring)

YouTube Link: Mushroom Farro Risotto (the oven method -- almost no stirring)
More Videos: Helen's Kitchen Channel

Buying pearled farro (farro perlato)
Several of my local stores carry pearled farro, so I don't have much experience buying it on-line.  Amazon carries many brands, so give it a shot (just don't start with Bob's Red Mill unless you want to give your jaws a serious workout -- I've tried their farro and it's too chewy).  Since farro is not always clearly labeled, Here is a picture of untreated farro on the left and pearled on the right.

For risotto:
3 cups water
25 g dry porcini (a very heaping dry cup)
1/2 cup shallots (65g)
2 Tbsp olive oil
1.5 cups farro or barley or risotto type rice (arborio or carnaroli)
1/2 cup dry white wine

For the mushrooms:
1 Lb fresh mushrooms (a mix of big meaty ones and flimsy ones)
2 Tbsp olive oil (divided)
1/4 cup dry white wine

Finishing enrichments:
2 Tbsp heavy cream
2 Tbsp finely grated parmesan (5g)
2 Tbsp butter
2 tsp truffle butter (optional)

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