Farro Risotto With Mushrooms

This is a great dinner for a cold night. It's hearty with chewy grains and tender mushrooms with a sweet smoky flavor that only the dried porcinis could give. With a salad of bitter greens or roasted asparagus, it is complete!


Cook's Notes:
Farro is an ancient form of wheat and is highly nutritious in addition to being very flavorful and chewy. It takes a while to cook about 50 minutes without pan toasting, but so does brown rice! I buy mine at the All Local Farmer's Market from a family with a grain farm near the Low Country. It keeps in the freezer for ages. If you find it, buy it!

Make sure to patiently strain the porcini broth through a good layer of cheesecloth. Rinse the porcinis in at least three changes of water - they are grittier than I imagined. But TOTALLY worth the few moments of extra time.

This is a great vegetarian dish; as I mentioned above, a good crunchy salad or green vegetable will make it complete. You won't want bread. I used the broth from cooking chickpeas and it was delightful.




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