This is one of those recipes that I just can’t stop eating once I start. There is so much umami flavor from the mushrooms and Parmesan, the mascarpone is super creamy and has a nice tang, and the farro has a distinct nuttiness. Move over risotto, this is way easier and just as (if not more!) satisfying.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup farro
- 4 cups chicken or vegetable broth
- 3 tablespoons extra-virgin olive oil
- 1 pound sliced wild mushroom blend
- Kosher salt and freshly cracked black pepper
- 2 shallots, minced
- 1/2 cup dry white wine
- 1 cup mascarpone
- 1/2 cup grated Parmesan
Instructions
- Soak the farro in about 4 cups cold water in a bowl for 30 minutes. Drain and set aside. Pour the chicken broth into a small saucepan, then add 2 cups of water and place over low heat.
- While the grains are soaking, heat 2 tablespoons olive oil in a large, heavy-bottomed skillet or saucepan over medium-high heat until hot and shimmering. Add the mushrooms to the skillet and let cook, stirring occasionally, until the mushrooms are golden brown on both sides, about 8 minutes. Season the mushrooms with 1/2 teaspoon salt and a few grinds of pepper.
- Add the remaining tablespoon olive oil to the skillet, then add the shallots. Cook, stirring frequently, until the shallots are soft and the mushrooms are deep brown, about 2 minutes. Season with 1/4 teaspoon salt and a few cracks of black pepper. Add the drained farro to the skillet and toast for 3 minutes, stirring frequently.
- Pour the wine into the skillet and use a wooden spoon to scrape up any browned bits on the bottom. Bring the wine to a simmer, then, stirring frequently, reduce the heat to medium and let it cook out completely, about 5 minutes.
- Add 1/2 cup (about a ladleful) of the warm broth mixture to the farro and stir until it is completely dissolved. Repeat adding and stirring until the farro is tender and creamy and all the broth has been used, about 30 minutes.
- Remove from the heat and stir in the mascarpone and 1/4 cup Parmesan until combined. Divide among bowls and top with the remaining 1/4 cup Parmesan. Serve immediately. Store any leftovers in an airtight container. To reheat, stir in a skillet over medium heat with 1/2 cup broth or water.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 398 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 47 mg |
| Sodium | 822 mg |
Reviews
This is the best risotto! We love farro and mushrooms so this was heavenly! Agree that the preparation takes awhile like any good risotto but it is worth the time and effort. I used vegetable broth to keep the recipe vegetarian and kosher! Will definitely make it again for Tuesday night or for company!
I chose this recipe for my first attempt at making or ever eating farro. It was amazing! My husband, the picky eater, loved it also. This recipe is definitely a keeper.
WOW!!! I thought you were just a cute face. I was wrong. You’re a chef. This an amazing recipe!
Love this! I have made it twice and it is delicious!
Delicious! Easier than risotto and everyone loved it!
This dish is delicious and easy to make. It does take some time standing over the stove, but it’s worth it. The only thing I’d change the next time is the sodium content. You’re cooking down 32 ounces of broth, which has a lot of sodium and you’re concentrating that sodium content, and you’re adding more salt as you’re cooking.
I’m a person that doesn’t normally like mushrooms but this was incredible
Delicious and absolute make again meal. Hearty and warm.
We absolutely loved this dish! Traditional mushroom risotto is a favorite but this made us feel a little less guilty with the farro. Delicious!
So amazing! Used different mushrooms because I didn’t read the container correctly at the store but definitely a regular now in our house!