Creamy Mushroom & Thyme Farrotto

• •1.5 cups Pearled Farro
• •5 cups Vegetable or Chicken Broth
• •1 lb Cremini Mushrooms
• •2 large Shallots
• •3 cloves Garlic
• •2 tablespoons Fresh Thyme
• •0.5 cup Dry White Wine (e.g., Pinot Grigio, Sauvignon Blanc)
• •3 tablespoons Unsalted Butter
• •2 tablespoons Olive Oil
• •0.5 cup Parmesan Cheese, freshly grated
• •2 tablespoons Fresh Parsley, chopped
• •to taste Salt
• •to taste Freshly Ground Black Pepper

Instructions

1. 1

   Heat the vegetable or chicken broth in a saucepan over medium-low heat and keep it warm. This is crucial for even cooking of the farro.

2. 2

   Clean the mushrooms with a damp cloth and slice them thinly. Mince the shallots and garlic. Pick the leaves from the fresh thyme sprigs and chop them finely.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and are nicely browned and tender, about 5-7 minutes. Remove the cooked mushrooms from the pot and set aside.

4. 4

   Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same pot. Reduce heat to medium. Add the minced shallots and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and half of the chopped fresh thyme, cooking for another minute until fragrant.

5. 5

   Add the pearled farro to the pot and stir constantly for 2-3 minutes to toast the grains lightly. This helps to develop a nutty flavor and prevents the farro from becoming mushy.

6. 6

   Pour in the dry white wine (if using) and stir until it has almost completely evaporated, scraping up any browned bits from the bottom of the pot. This deglazing step adds depth of flavor.

7. 7

   Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow each addition of broth to be mostly absorbed by the farro before adding the next. Continue this process for about 20-25 minutes, or until the farro is tender but still has a slight chew (al dente). You may not need all of the broth, or you might need a little more; the goal is a creamy consistency.

8. 8

   Once the farro is cooked to your liking, return the reserved cooked mushrooms to the pot. Stir to combine.

9. 9

   Remove the pot from the heat. Stir in the remaining 2 tablespoons of unsalted butter and the freshly grated Parmesan cheese until melted and creamy. Add the remaining fresh thyme and chopped fresh parsley.

10. 10

    Season with salt and freshly ground black pepper to taste. If the farrotto seems too thick, you can add a splash more warm broth to reach your desired consistency. Serve immediately, garnished with a little extra Parmesan and fresh thyme if desired.

Chef's Tips

• 💡Always use warm broth: Adding cold broth will cool down the farro and interrupt the cooking process, leading to uneven results and a longer cooking time.
• 💡Stir, but don't overstir: Frequent stirring helps release starch for creaminess, but constant vigorous stirring can break down the farro and make it gummy. Stir enough to prevent sticking and encourage even cooking.
• 💡Cook farro 'al dente': Like pasta, farro should be tender but still have a slight chew to it. Taste frequently towards the end of cooking to achieve the perfect texture.
• 💡Freshly grate your Parmesan: Pre-grated cheese often contains anti-caking agents that can affect the texture and melt of your farrotto, making it less smooth and creamy.
• 💡Don't rinse the farro: Unlike rice for risotto, rinsing pearled farro is not typically necessary and can remove some of the starches needed for achieving a creamy consistency in the final dish.