Recipe with farro and dried porcini (not farro salad)?
- erica Jan 24, 2007 02:37 PM
I've brought these two ingredients back from a recent trip to Italy and would like to use them together. I've often made Mario's Lucchese farro soup from Food Network with great results but want something different this time. Anyone have any recipes? Thanks!
You're in luck! The Dean and DeLuca cookbook has a recipe for a farro "risotto" with dried porcinis:
2 cups farro
1 quart water
1 ounce dried wild mushrooms (preferably porcini)
2 tbsp unsalted butter
2 tbsp olive oil
1 cup finely chopped onion
1 cup dry white wine
salt and pepper to taste
1/4 cup grated Parmigiano-Reggiano
Boil farro in quart of water, salted, in a large saucepan, partially covered, for 45 minutes or until soft. Drain.
While farro is cooking, soak mushrooms in a bowl with 1 cup hot water for 15 minutes. Remove mushrooms from the bowl with your fingers , squeezing water back into the bowl. Reserve soaking liquid. Chop mushrooms coarsely.
Melt butter with olive oil in a skillet over low heat. Add onion and cook until soft. Stir in mushrooms, then add wine. Simmer for 10 minutes. Strain the reserved soaking liquid through cheesecloth or fine strainer into skillet. Simmer for 10 minutes. If farro is not yet cooked, remove skillet from heat and set aside.
When farro is cooked and drained, put it back in the empty pan, and add contents of the skillet. Mix well and season to taste with salt and pepper. Top each serving with grated Parmigiano-Reggiano.
I haven't tried it myself, but recalled seeing the recipe. Let me know how it goes if you try it!
I have made farro "risotto" (it has it's own name) with porcinis. You basically make it just like rice risotto, subbing the farro.
The Zuni Cookbook has a recipe for it, as well as some other farro recipes.