November 23, 2011

Farro “Risotto” with Mushrooms and Pecorino 1 cup Farro1/3 cup chopped Onion1 – 1 1/2 cup Mushroom Broth 1 cup fresh Mushrooms, slicedFresh Pecorino cheese1 Tbsp Extra Virgin Olive OilSalt & Pepper to taste Soak farro in water overnight. The next day, saute onion in olive oil in a saute pan until tender. Add farro and cover with mushroom broth. Cover and simmer on low/medium heat for 10-15 minutes. Add sliced mushroom and continue to simmer. Season with salt & pepper to taste. Farro will continue to absorb the liquid and become more tender and flavorful. Once much of the broth has been absorbed, remove from heat and serve hot with freshly grated pecorino (vegan? leave the cheese off!)
The first time I encountered farro was 4-5 years ago during a birthday dinner at Boston’s Ten Tables (so great, please visit). It’s a firm but chewy whole grain that holds up well when cooked and is very good for you! In fact, my friend Amy created a farro stuffing recipe for Thanksgiving. Farro might be a little harder to find, so you may need to hit up a gourmet grocer (or buy online). Either way, it’s a good thing to have in the pantry.Here is a picture of a nice tree on my street.