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Wild Mushroom and Sage Farrotto

Difficulty: Easy

4

Servings

15

Preparation (min)

60

Total (min)

Ingredients

  • 1 cup (250 ml) farro
  • 1 cup (250 ml) dried porcini mushrooms
  • 1 cup (250 ml) dried shiitake mushrooms
  • 2 tbsp. (30 ml) olive oil, divided
  • 1 cup (250 ml) vegetable broth
  • 1 small onion, finely chopped
  • 1/2 cup (125 ml) grated Parmigiano-Reggiano (Parmesan) cheese
  • 10 to 15 fresh sage leaves, finely chopped
  • Salt and freshly ground black pepper, to taste

 

Allow 8 to 10 hours for the soaking of farro grains and dried mushrooms

  • The evening before making the recipe, put farro in a sieve and rinse well under running water, then soak overnight in a large bowl containing 3 cups (750 ml) water.
  • Also soak porcini and shiitake mushrooms overnight in a very large bowl containing 6 cups (1.5 L) water.

Preparation

  1. Rinse and drain the pre-soaked farro. Set aside.
  2. Using a sieve, drain the mushrooms over a large pot to save the soaking water. Set aside.
  3. In a large frying pan over medium heat, sauté mushrooms in 1 tbsp. (15 ml) olive oil for 5 to 8 minutes. Set aside.
  4. Add vegetable broth to reserved mushroom-soaking water in pot. Place over high heat and bring liquid to a boil. Reduce heat to medium and keep liquid warm but not simmering.
  5. In a deep frying pan or large pot at a medium temperature, heat 1 tbsp. (15 ml) olive oil and then sweat onions for about 2 minutes.
  6. Add farro and cook for 5 to 7 minutes, stirring constantly. Add salt and pepper to taste. Increase heat to medium-high.
  7. Using a ladle, slowly add hot liquid to farro mixture, stirring constantly with a wooden spoon until all liquid is absorbed. Repeat operation, one ladle at a time, until no liquid is left or until the farrotto reaches the desired texture (al dente), about 45 minutes. (If needed, add extra vegetable broth or boiling water to reach the desired texture.)
  8. Gently fold sautéed mushrooms, Parmesan cheese and sage into the farrotto. Taste and adjust the seasoning if needed. Serve immediately.

 

Farro, also called emmer wheat, is an ancient grain that’s been grown in Italy for thousands of years. It is said that its cultivation began in antiquity. When cooked like a risotto, farro makes for an exceptional dish. But remember, “Risotto doesn't wait for you; you wait for it.” That’s the way to experience it at its best.

 

Photos : Tango [Vitalité Québec] APRIL 2017
Recipe: Josée Fiset

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