Mushroom Farro Risotto (Print-Friendly Version)
A comforting dish with farro, lentils, and a trio of mushrooms, topped with truffle oil for an extra burst of flavor.
# Ingredients:
→ Mushrooms
01 -
1/2 cup dried morels, soaked
02 -
1/3 cup dried chanterelles, soaked
03 -
100g oyster mushrooms
→ Base Ingredients
04 -
1 clove garlic, minced
05 -
1 shallot, finely chopped
06 -
1/3 cup French lentils
07 -
1 cup farro
→ Liquids
08 -
4 cups chicken stock (organic)
09 -
1 teaspoon olive oil (extra virgin)
10 -
1/2 cup dry white wine
→ Finishing Ingredients
11 -
1/3 cup grated Parmesan or Pecorino
12 -
1/4 cup parsley, chopped
13 -
1-2 teaspoons truffle oil
14 -
2 tablespoons butter or ghee
15 -
1/2 teaspoon fine sea salt
# Steps:
01 -
Let the dried chanterelles and morels sit in hot water for about 20 minutes until they soften.
02 -
Keep the chicken stock on low heat in a saucepan so it's ready to use.
03 -
In a Dutch oven, fry all mushrooms with olive oil for 10 minutes, stirring occasionally, till golden. Put them aside once done.
04 -
Cook garlic and shallot briefly, add farro and lentils, then pour in wine to loosen the mix. Let it cook down a bit.
05 -
Pour in broth, cover the pot, and cook on low heat for 30 minutes, giving it a stir halfway. Take off the lid and stir for another 8-10 minutes till it's thicker.
06 -
Mix in butter, salt, cheese, and truffle oil. Sprinkle with parsley and more cheese on top if you'd like.
# Notes:
01 -
You can swap specialty mushrooms with button mushrooms if needed.
02 -
Truffle oil is optional but adds an indulgent flavor boost.