Sundays 9:00PM ET
Mushroom-Herb Farro Recipe
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Provided By:
Chef: Cesare Casella
Restaurant: Maremma
Ingredients:
3 tablespoons extra-virgin olive oil
1 small onion, chopped
1 1/4 cups farro
3/4 cup white wine
4 cups simmering chicken stock, divided
Salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup grated Parmigiano - Reggiano cheese
Preparation:
In a medium saucepan with a heavy bottom, heat 3 tablespoons of olive oil. Sauté the onion over medium heat until tender, 2 to 3 minutes. Add the farro and cook for 1 to 2 minutes, stirring constantly, “toasting” the farro. Pour the wine in the saucepan and cook for 1 to 2 minutes until it reduces slightly.
Stir in 1 cup simmering stock and half of the mushroom sauce. Season with salt and pepper, and bring to a boil. Simmer, stirring frequently. When most of the liquid has been absorbed, add another cup of simmering stock. Continue adding small ladles of stock as the farro absorbs the liquid. After 10 minutes, add remaining mushroom and taste a grain of farro. It should be tender but firm; the mixture should have movement, but no excess liquid. If it requires more cooking, add a touch more liquid and cook for another 1 to 2 minutes. Remove from heat and whisk in the butter and cheese. Taste and season with salt and pepper if needed. Serve immediately.