twist on risotto…

Tonight I decided to put a twist on one of my favorite dishes… risotto! Instead of using arborio, I substituted with farro, but used the same elements as when making my usual risotto; onion, garlic, sliced portabello mushrooms, parsley, white wine, chicken stock and pecorino romano cheese.
Started by sautéing the onion, mushroom and garlic. Once softened, I added some white wine and reduced, then began adding the stock and stirring the farro like I normally would in a traditional risotto. This exact step continued until all of the stock was gone and the farro was creamy and cooked through. Off the heat, a healthy addition of the pecorino romano was whipped in, along with the parsley.
This was a far out risotto, but wait more like ‘farrotto’…

at a low simmer…





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