Risotto di Farro ai Funghi

Nutrition · per serving

Steps

1. 1

   Bring the hot vegetable stock to a gentle simmer. Add the dried porcini mushrooms and soak for 10 minutes until softened. Lift them out, squeeze dry, and roughly chop. Strain the soaking liquid through a fine sieve or paper towel into the stock to remove grit, then keep the broth hot over low heat.

   800 ml hot vegetable stock15 g dried porcini mushrooms
2. 2

   Heat a wide heavy pan over medium-high heat. Add the extra-virgin olive oil and 25 g unsalted butter. When the butter foams, add the mixed wild mushrooms and cook for 4-5 minutes until their moisture evaporates and they begin to brown. Stir in the chopped soaked porcini, season lightly with salt and black pepper, cook 1 minute more, then transfer about one-third of the mushrooms to a plate for garnish.

   1 tbsp extra-virgin olive oil25 g unsalted butter250 g mixed wild mushrooms, cleaned and sliced15 g dried porcini mushroomsto taste fine sea saltto taste freshly ground black pepper
3. 3

   Reduce the heat to medium. In the same pan, add the shallot and cook for 2 minutes until softened but not browned; add the garlic and cook for 30 seconds. Add the pearled spelt and stir for 1-2 minutes so the grains are well coated and lightly toasted; this helps the risotto taste nuttier and cook more evenly.

   1 medium (about 40 g) shallot, finely minced1 small clove garlic, finely chopped180 g pearled spelt
4. 4

   Pour in the dry white wine and simmer, stirring, until almost fully absorbed and the raw alcohol smell has disappeared.

   100 ml dry white wine
5. 5

   Begin adding the hot porcini broth about 150-200 ml at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. After about 10 minutes, return the larger portion of the sautéed mushrooms to the pan. Continue cooking and adding broth for 18-22 minutes total, until the spelt is tender with a slight bite and the texture is loose and creamy rather than dry. Adjust with a final splash of broth if needed.

   800 ml hot vegetable stock250 g mixed wild mushrooms, cleaned and sliced
6. 6

   Turn off the heat. Add the 10 g unsalted butter, Parmigiano-Reggiano, truffle oil, and most of the parsley. Stir vigorously for 30 seconds to emulsify and create a glossy finish. Taste and adjust with salt and black pepper. Let the risotto rest for 2 minutes; it should settle into a soft wave when spooned, not sit stiffly.

   10 g unsalted butter40 g Parmigiano-Reggiano, finely grated1 tsp truffle oil1 tbsp fresh parsley, finely choppedto taste fine sea saltto taste freshly ground black pepper
7. 7

   Spoon into warm shallow bowls. Top with the reserved mushrooms and the remaining parsley, then serve immediately.

   250 g mixed wild mushrooms, cleaned and sliced1 tbsp fresh parsley, finely chopped

Origin & History

Risotto-style farro dishes come from central Italy, especially Umbria and Tuscany, where farro has long been a traditional grain. While classic risotto is made with rice, cooking spelt in the same method creates a rustic, nutty variation that pairs especially well with woodland mushrooms and aged cheese.