Farro Risotto with Mushrooms and Taleggio

Cory Hughes of Fig & Ash brings us a wholesome farro risotto made with earthy mushrooms, and indulgent Taleggio cheese, creating a delicious and satisfying dish with a rustic and comforting appeal.

What is Farro?

Farro is a grain that comes and goes as a food trend when people want to do the Mediterranean diet or cut down on their gluten intake (though farro does still have gluten!). It’s an “ancient grain” from the Middle East that’s almost 20,000 years old and full of antioxidants and vitamins. It has a nutty flavor and a slightly chewy texture after cooking. Part of why we used it for a risotto is that while it’s healthier than white rice, its consistency is similar. So while you may not find a farro risotto at an Italian restaurant, it’s a fun spin on the dish if you’re looking to lower your carb intake.

Farro Risotto with Mushrooms and Taleggio

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• Author: Cory Hughes

Print Recipe

Description

Hearty and savory risotto!

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Ingredients

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1. 1 ½ cup farro
2. 1-quart vegetable stock
3. ¼ cup dried porcini or shiitake mushrooms
4. 2 cloves of minced garlic
5. ¼ cup vermouth
6. 1 lb sliced mushrooms (Cremini and maitake are great. Fig & Ash used Fun-gal Farms mushrooms.)
7. 2 tbsp minced fresh thyme
8. ¼ cup parmesan reggiano grated
9. 4 tbsp heavy cream
10. 2 tbsp olive oil
11. 1 Spanish onion, peeled and julienned
12. 4 oz Taleggio cheese

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Instructions

1. In a medium pot, add the vegetable stock and dried mushrooms and bring to a boil. Kill the heat, let sit for 30 minutes, then drain through a colander. Reserve the warm mushroom stock for cooking.
2. Take a Rondo or large saucepot, place it on heat, and add olive oil. Start to warm the olive oil, and then add the minced garlic. Cook the garlic for 30 seconds, until fragrant, and then add the onions. Cook them until tender and then add the chopped thyme and stir.
3. Add the farro to the onions and cook on low-medium heat for 2 minutes until the farro kernels are nice and toasted—Deglaze with the vermouth. Slowly add a 2-4 ounce spoon of the mushroom stock and stir it into the farro until the grains fully soak up the liquid. Repeat the process until all the stock has been absorbed.
4. (Pro tip: shake the rondo or sauce pot vigorously between adding the following round stock as this will release the glutens and make a more “risotto” texture)
5. Taste the farro and adjust with salt or more thyme if you prefer. Once happy with the cookery of the farro, add the heavy cream and parm. Stir it in and kill the heat.
6. Transfer the risotto to your serving bowl and slice the taleggio lengthwise. Place the cheese on top so when your guests scoop the risotto, they get a little taleggio in each spoonful.
7. (Second pro tip: put a slight dusting of cocoa powder from a shaker on top. Mushroom and cocoa and taleggio is a delicious pairing.)

Recipe by Cory Huges / Photography by Dave Bryce / Styling by Keith Recker 

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