SERVES 3-4
- 3 tablespoons butter
- 3 tablespoons olive oil
- ½ cup onion, chopped
- Kosher salt
- 3 cups wild mushrooms, sliced
- 2 cloves garlic, minced
- 1 ½ cups farro
- ½ cup white wine
- 4 cups chicken stock
- 2 teaspoons thyme
- ½ cup Parmesan cheese
- ¼ cup butter
- Parsley, chopped, for garnish
- In a large saute pan, melt butter with olive oil over medium-high heat. Add chopped onions and saute for 3 minutes or until translucent. Season with salt. Add in mushrooms and garlic. Saute until mixture is fragrant. Season with kosher salt and freshly ground black pepper.
- Add in farro and cook for 2-3 minutes or until grain is slightly toasted and evenly coated with oil and butter. Add in white wine and cook for 2-3 minutes. Add chicken stock to saute pan 1 cup at a time. Stir occasionally with a wooden spoon and cook until liquid has been absorbed. Continue to add chicken stock 1 cup at a time until all the stock has been used.
- Add the thyme, Parmesan cheese, and butter. Mix together and season with kosher salt and freshly ground black pepper to taste.
- When risotto is done, garnish with chopped parsley. Serve immediately.
https://www.chowhound.com/recipes/easy-mushroom-farro-risotto-31787