Mixed Mushroom Farro Risotto

STEP 1
Soak the farro for at least an hour, but ideally overnight and then rinse thoroughly, drain and set aside.

STEP 2
Add the chicken bone broth or vegetable stock to a saucepan, add the dried porcini mushrooms and bring to a low simmer. Keep over a very low heat for the duration of cooking.

STEP 3
In a pot or large saucepan, heat the extra virgin olive oil and add the diced onion, sautéing until soft and translucent on medium heat.

STEP 4
Add the minced garlic and sauté until slightly golden.

STEP 5
Turn the heat up to high and add the sliced mixed mushrooms, cooking and stirring for 3-4 minutes or until they have began softening.

STEP 6
Add the drained farro and toast over high heat for 1-2 minutes, stirring continuously.

STEP 7
Pour in the white wine and cook over medium-high heat for a couple more minutes, stirring to allow the wine to absorb completely.

STEP 8
Once the wine has completely absorbed, add a few ladles of the hot porcini bone broth and stir well until absorbed. You can remove the porcini mushrooms from the broth if you wish or slice them thinly and add to the risotto also.

STEP 9
Continue to add ladles of stock slowly and stir well until absorbed. Repeat until the farro has softened (it will still be tender and a bit chewy) and the risotto is thick and creamy. You can add some boiling water also if you run out of broth and would like the risotto a bit more wet.

STEP 10
Add the grated parmesan and season with salt and pepper to taste. Serve with fresh parsley and a sprinkling of parmesan cheese.