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Closeup, overhead shot of a bowl of Mushroom Farro Risotto topped with parsley and lemon zest.

Creamy Mushroom Farrotto (Farro Risotto)


  • Author: Sabrina Russo
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Mushroom Farrotto is luscious, creamy and decadent. As an whole grain alternative to rice, farro works very well cooked in the style of risotto.


Ingredients

Scale
  • 1 cup pearled farro*
  • 6 cups chicken or vegetable broth*
  • ¼ cup extra virgin olive oil, plus more if needed
  • 1 medium onion, chopped
  • 1lb baby portabella (cremini) mushrooms, cleaned/trimmed, sliced ¼ inch thick
  • ½ cup dry white wine
  • ¼ cup finely grated parmigiano reggiano cheese
  • 2 tbsp unsalted butter
  • 24 tbsp mascarpone cheese (optional)
  • ¼ cup fresh parsley, finely chopped (optional)
  • Lemon zest, for topping (optional)
  • Salt and pepper, to taste

Instructions

  1. Combine farro and 4 cups of room temperature water in a bowl. Allow to soak for 30 minutes. Drain.

  2. Bring broth to a boil in a pot. Reduce to a low simmer. Cover and keep warm.

  3. While broth is heating, warm a sauce pot over medium-low to medium heat. Add 2 tbsp olive oil to pot, followed by onions. Season with salt and pepper. For best results, cook low and slow for a total of 20-30 minutes until onions are translucent, sweet and golden in color.

  4. While onions cook, heat a large sauté pan over medium-high heat. Add remaining 2 tbsp olive oil. Add mushrooms, cooking in 2 batches, if needed to avoid over-crowding pan. Brown mushrooms on both sides for a total of about 10-15 minutes. After mushrooms brown, season with salt and pepper. Use additional olive oil, as needed, if cooking mushrooms in batches. Transfer to a plate until ready to use.

  5. After onions are cooked, add in most of the mushrooms, reserving about 1/4 of the mushrooms for topping the risotto. Stir in farro and toast for about 3 minutes. 

  6. Deglaze with wine. When most of the wine has reduced, add broth 1 ladleful at a time, stirring between each addition. Keep adding stock until farro is cooked through and you reach desired consistency, roughly 30 minutes. You may need slightly more or less broth than indicated.

  7. Stir in parmesan cheese and butter. Agitate pan while stirring until a thick, creamy emulsion is achieved. 

  8. If adding mascarpone, risotto should be a bit tighter than what is desired for the final result. Stir in mascarpone off heat. Taste and adjust seasoning, if needed. 

  9. Scoop farro risotto into serving dishes. Top with reserved mushrooms, parsley and lemon zest. Enjoy.

Notes

  • There are several versions of farro available on the market, including pearled, semi-pearled and unpearled. I recommend using pearled farro because it cooks the fastest and is easiest to use for a risotto. Semi-pearled farro would work too, but you may need to increase the cook time and/or amount of broth is the recipe. 
  • You may need slightly more or less broth depending on the type of farro you use and how it responds to soaking. If you run out of broth, simply add warm water and taste for seasoning before serving.
  • My favorite mushrooms for risotto are baby portabellas aka cremini mushrooms. They’re easy for most people to find and have a great flavor and texture. Other mushrooms that are great for risotto include shiitake, oyster, chanterelles, porcinis, king oyster/trumpet mushrooms.
  • For extra creaminess and richness, you can add mascarpone cheese. If you can’t find it or don’t want to buy an entire container only to use a few tablespoons, omit it. 
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Risotto
  • Method: Sauté, Boil
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4 of risotto
  • Calories: 490
  • Sugar: 5g
  • Sodium: 1020mg
  • Fat: 28g
  • Saturated Fat: 11g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 5g
  • Protein: 17g
  • Cholesterol: 38mg

Keywords: mushroom farrotto, mushroom farroto, farro risotto, mushroom farro risotto