FARRO RISOTTO WITH WILD MUSHROOMS




Serves 4
Wild mushroom puree:
1/2 tablespoon extra-virgin olive oil
1 shallot, minced
1/2 pound assorted wild mushrooms, such as chanterelles, morels, porcini, shiitakes, creminis and portobellos, trimmed, wiped clean and cut into 1/4-inch dice
2 tablespoons dry sherry or Madeira
1 cup good-quality canned low-sodium chicken broth or vegetable broth
Kosher salt
Freshly ground black pepper
Farro risotto:
1/4 cup minced shallot
2 tablespoons extra-virgin olive oil
1 cup uncooked farro
4 cups good-quality canned low-sodium chicken broth or vegetable broth, plus a little extra as needed, heated to a bare simmer in a saucepan
Kosher salt
Freshly ground black pepper
1/2 tablespoon sherry vinegar
A few sprigs of flat-leaf parsley (or another herb) for garnish
Directions:
First, make the wild mushroom puree: In a saute pan, heat the olive oil over medium-high heat. Add the shallot and saute, stirring frequently, until it begins to turn glossy and tender, 2 to 3 minutes. Raise the heat slightly, add the mushrooms and saute, stirring frequently, until the mushrooms are tender and most of their liquid has evaporated. Add the sherry or Madeira, stir and scrape with a wooden spoon to deglaze the pan. Stir in the stock. When it is hot, carefully puree the mixture with an immersion blender, or transfer it to a blender, in batches if necessary, and puree, following manufacturer’s instructions to avoid splattering. Season to taste with salt and pepper. Set aside.
For the farro risotto, in a large saucepan, heat the olive oil over medium-high heat. Add the shallot, and saute until glossy and tender, 2 to 3 minutes. Add the farro, and stir until the grains are completely coated with the oil and smell slightly toasty, about 1 minute. Add 1/2 cup of the hot stock, reduce the heat slightly to maintain a light simmer, and cook, stirring continuously, until most of the liquid has been absorbed, about 3 minutes. Continue adding stock in this way, 1/2 cup at a time, while stirring constantly, until the farro grains are tender but still slightly firm and chewy, 20 to 25 minutes.
Stir in the reserved wild mushroom puree, and cook until the mixture is heated through. Season to taste with salt and pepper. Stir in the sherry vinegar.
Spoon the risotto into shallow serving bowls. Garnish with herbs, and serve immediately.